thank you food52.com for this awesome recipe.
3 medium summer squash (I used mostly Yellow and a Zucchini), cut lengthwise into 1 1″ wedges
3 Tbsp Olive Oil, divided
1/2 Tsp Lemon Zest, save lemons to cut wedges for serving
Sea Salt and Fresh Ground Pepper
15 oz Chickpeas
2 cloves Garlic, pressed or pureed
1/4 Tsp Cayenne Pepper
1/2 Tsp Smoked Paprika
1/2 Tsp ground Cinnamon
2 Tbsp fresh Parsley, chopped
1/4 cup Golden Raisins
Step 0: Preheat Grill to medium-high
Step 1: Prep Squash for Grilling
Combine 2 Tbsp Olive Oil, Lemon Zest and Squash in a large bowl. Toss Squash to coat and then season with Salt and Pepper.
Step 2: Prep Chickpeas for Grilling
Combine Chickpeas with 1 Tbsp Olive Oil, pressed Garlic, Cayenne, Paprika, Cinnamon, Salt and Pepper and toss to coat evenly. Take Chickpeas and place in the center of a large square of aluminum foil. Create a foil packet by gathering and folding ends together.
Step 3: Grill
(Secret Hint: I grilled the squash on my stove top in a grill pan and roasted the chickpeas in the oven at 400. I would imagine that using a real grill creates a better flavor in the end, but for convenience sometimes I do what is easiest. You are always entitled to do what is best for you too!)
Once grill is heated add chickpea packet to one side and place squash in rows on the other. Chickpeas should need about 8-12 minutes to cook and will be slightly browned. You can shake the chickpea packet throughout cooking to prevent sticking or burning. Cook squash for about 7 minutes on each side to create dark grill marks and then place in a bowl to cool.
Step 4: Serve
Once things are cooked correctly toss chickpeas with parsley and raisins and add the mixture to the bowl with grilled Squash. Toss all ingredients together and drizzle with Garlic Yogurt Sauce.