chickpeas w/roasted summer squash chunks + romesco

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Step 1

Toss the cut summer squash in a couple of glugs of olive oil and a few pinches of salt. In a very hot pan or on a grill, sear the summer squash until well caramelized on the outside and tender but with some bite still in the center, about 4 minutes per side.

Step 2

Lay the squash on a serving platter, scatter the chickpeas evenly over them, drizzle with the romesco, sprinkle with the herbs, and serve warm or at room temperature.