Harissa swirl ’banzo bake

Prep: 45 minutes Cook: 42 minutes Makes: 4 servings

A bit like the love child of a frittata and a farinata flatbread, this comforting quick-bread-style meal is easily transformed from a variety of veggies, herbs and even leftovers in 30 minutes. From “YumUniverse: Pantry to Plate” by Heather Crosby (The Experiment Publishing, $25)

2 1⁄2 cups hot water, plus more for cashew cream, if needed 1 1⁄4 cups cashew cream, see recipe 1 medium yellow squash, sliced into ribbons lengthwise 1 medium zucchini, sliced into ribbons lengthwise

Pinch plus 1 teaspoon sea salt, plus more to taste 2 cups garbanzo bean flour 1⁄4 cup unrefined coconut oil, grapeseed oil or avocado oil, plus more for cooking 1 large shallot, sliced into thin rounds 2 to 3 garlic cloves, minced 2 teaspoons fresh lemon juice 1⁄4 cup fresh cilantro 1⁄4 cup fresh parsley 3 tablespoons harissa Fresh-cracked black pepper

1. Whisk or blend tablespoon water at a time into the cashew cream if it’s not already a pourable consistency; you want it like melted ice cream.

2. Heat the oven to 375 degrees. Lay the squash and zucchini ribbons on a kitchen towel; sprinkle with a pinch of salt and let them rest for 10 minutes. Lay another dish towel on top of them and press out water.

3. Whisk together the garbanzo bean flour with the 2 1⁄2 cups hot water, 1 cup of the cashew cream, 1⁄4 cup of the oil and 1 teaspoon salt until combined. Set aside. In an 8- to 10-inch skillet heated to medium, add 1 tablespoon oil and saute the shallot for 5 minutes, until it starts to brown. Add the garlic and stir together for another 3 minutes. Drizzle with the lemon juice; transfer to a small bowl.

4. Arrange the squash and zucchini ribbons in a swirl directly in the skillet or in 3- to 6-inch ramekins or an 8- to 10-inch ceramic baking dish with the shallot and garlic. Sprinkle half of the herbs on top and pour the garbanzo base over and between the squash, filling the baking vessels. Drizzle with the harissa and remaining cashew cream. Sprinkle with the remaining herbs, a few grinds of pepper and salt to taste.

5. For a skillet or baking dish, bake for 40 to 60 minutes, until firm. For ramekins,

bake for 25 to 30 minutes, until firm. For extra browning, broil for 2 to 3 more minutes after baking. Cool for 10 minutes to set. Serve warm.

Nutrition information per serving: 526 calories, 31 g fat, 14 g saturated fat, 0 mg cholesterol, 48 g carbohydrates, 10 g sugar, 17 g protein, 1,148 mg sodium, 11 g fiber

Cashew cream

2 1⁄2 cups raw, unsalted cashews, soaked 4 to 6 hours, drained, rinsed 3⁄4 cup water, plus more if needed 2 teaspoons fresh lemon juice 1 teaspoon sea salt, or more to taste Blend all ingredients together until smooth, and if needed add more water 1⁄4 cup at a time to reach the consistency you want. Makes: about 3 cups