From the AICR Test Kitchen
Week of July 9, 2012
Download 300 dpi photo
Contact: Alice Bender, (202) 328-7744
Garbanzo Vegetable Sauté
American Institute for Cancer Research
Enjoy the bounty of summer gardens with an easy-to-prepare, nutritious one-pot dish. The star ingredient, squash, cooks quickly and by adding canned, high-protein garbanzo beans to this quick sauté, you’ll minimize your time at a hot stove.
Squash, in the same family as gourds, may be one of the crops that helped ancient people transition from hunters and gatherers to growers. Their seeds have been found in caves in South America dating back 12,000 years, predating the rise of cultivation by 2,000 years. Hollowed squash and gourds were used as containers to carry water. The first ceramic pots were probably formed to resemble these vessels.
Sautéing zucchini and yellow squash with other seasonal crops, like tomatoes and basil, offers an easy way to take advantage of their abundance this time of year. Add fresh mint from your garden box – its surprising freshness helps make this basic recipe special.
Double up on seasonal vegetables and add more color by creating a beet and onion salad to round out the meal. Simply slice cooked and peeled beets and a red onion. Place in a bowl, add a dressing made with equal amounts vinegar and oil, and salt and pepper to taste.
Garbanzo Vegetable Sauté
- 1 Tbsp. olive oil
- 3 garlic cloves, minced
- 1 Tbsp. fresh basil, finely chopped (1 tsp. dried may be substituted)
- 1 Tbsp. fresh oregano finely chopped (1 tsp. dried may be substituted)
- 1 small zucchini, cut in half then sliced
- 1 small yellow crookneck squash, cut in half then sliced
- 1/2 cup shiitake mushrooms, sliced
- 1(15-oz.) can garbanzo beans, drained and rinsed
- 2 Tbsp. fresh mint, chopped
- 1 fresh tomato, diced
- 3 cups cooked brown rice (wild rice may be substituted)
Heat oil in large skillet over medium heat. Add garlic, basil and oregano and sauté for 1-2 minutes.
Add zucchini, squash, mushrooms and garbanzos and stir well to combine. Continue to sauté for about 10 minutes until zucchini and squash are tender crisp. Add mint and tomato and continue to gently sauté for 3 additional minutes.
Serve over bed of cooked rice.
Makes 4 servings.
Per serving: 323 calories, 7 g total fat (<1 g saturated fat), 57 g carbohydrate,
11 g protein, 9 g dietary fiber, 18 mg sodium.
Our Mission: The American Institute for Cancer Research champions the latest and most authoritative scientific research from around the world on cancer prevention and survival through diet, weight and physical activity, so that we can help people make informed lifestyle choices to reduce their cancer risk.
We have contributed over $105 million for innovative research conducted at universities, hospitals and research centers across the country. Find evidence-based tools and information for lowering cancer risk, including AICR’s Recommendations for Cancer Prevention, at www.aicr.org.
All active news articles