Coddled Summer Squash

I could not think of a better title for this dish. It wasn't a stew, it wasn't a braise, but it was a pampered and coddled dish - slow cooked over low heat until the vegetables were tender but the summer squash retained its shape. It was very meditative to make, and delicious to eat, especially if you can - like I did - get garden fresh vegetables. My friends brought me some on my first night in my new home and I have been so grateful for the lovely. and tasty, gift.

1/2 summer squash, topped and tailed and sliced into thin crescents

1/3 small onion, peeled and sliced into thin crescents

1/3 can of chickpeas, rinsed and drained

1/2 small red pepper, roasted and finely chopped

Generous pinch of Herbes de Provence or dried thyme or oregano

Splash of olive oil

Salt to taste

White pepper to taste

1 Tbsp freshly grated Parmesan

Place a splash of olive oil in a saucepan over low heat. Add the onion and some salt and cook gently for five to ten minutes to allow the onion to soften.

Add the summer squash, the Herbes de Provence and white pepper and cook for an additional five to ten minutes, stirring occasionally. You want the summer squash to cook very, very gently so that it releases some liquid and softens, but retains its shape and some texture. You may need a splash of water in the pan to get it started on the softening process.

Once the summer squash is a minute or so away from being tender, add the chopped red pepper and the chickpeas to the pan to heat through.

Transfer the mixture to a bowl, add more salt and white pepper if need be (keeping in mind that the dish will be topped with Parmesan) and stir to combine, if adjusting seasoning.

Scatter the top with the grated Parmesan and dinner is served.