Get A Salt Cellar, Become A Better Cook

1

lb. summer squash, cut into 2" pieces

1

Tbsp. plus ¼ cup extra-virgin olive oil; plus more for drizzling

Freshly ground black pepper

1½

tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more

8

oz. mixed mini sweet peppers, stems trimmed, halved

4

garlic cloves, thinly sliced

1

tsp. cumin seeds

1½

lb. cherry or Sun Gold tomatoes (about 4½ cups)

1

Tbsp. paprika

2

tsp. ground coriander

½

tsp. ground turmeric

1

15-oz. can chickpeas, rinsed

Cilantro leaves with tender stems and steamed white rice (for serving)

special equipment

Five 12" metal skewers or bamboo skewers, soaked 30 minutes

Source : food