Sonoita Chickpea Calabacitas

Look at these babies:

Thanks to Kat, I got a delivery of fresh squash, straight from Sonoita! I whipped some calabacitas, because what else are you going to do with so much squash?

The stuff: (inspired by a recipe in the McDougall Newsletter)

1 onion, diced
2 cloves garlic, minced

2 tablespoons vegetable broth (or water, used to sauté the veggies)
1 teaspoon cumin powder
½ teaspoon oregano
1 ½ teaspoons chili powder
4 cups chunked squash

3 roasted green chilies

1 1/2 cups frozen corn
1 1/2 cups cooked chickpeas
Salt and pepper, to taste

Sauté the onions and garlic in the broth, and then added the spices. Throw in the squash (add more broth if things get a little dry). When the squash begins to look cooked, add the rest of the stuff, cook some more, and then eat up!

They turned out pretty good, but next time I will increase the spices, and use more green chilies (I only got three green chilies from my CSA share after Kat and I split the loot). I whipped up a batch of fresh salsa with peppers from Sonoita to give the whole plate some kick.

Here is all is, served with a side of my seasoned rice (a rice cooker special).