Zucchini Chickpea Skillet Dinner
Ingredients
Scale
- 2 medium Zucchinis (Sliced into half-moons.)
- 1 can (15 oz) Chickpeas (Drained and rinsed.)
- 1 tablespoon Olive oil (For sautéing.)
- 1 small Onion (Diced.)
- 2 cloves Garlic (Minced.)
- 1 teaspoon Ground cumin (For seasoning.)
- 1 teaspoon Smoked paprika (For seasoning.)
- to taste Salt (For seasoning.)
- to taste Pepper (For seasoning.)
- 1/4 cup Fresh parsley (Chopped, for garnish.)
- 1 lemon Lemon wedges (For serving.)
Instructions
- Wash the zucchinis thoroughly and slice them into half-moons. Dice the onion and mince the garlic.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the sliced zucchinis to the skillet and stir to combine. Cook for about 5-7 minutes until tender but still slightly crisp.
- Sprinkle in the ground cumin and smoked paprika, and season with salt and pepper to taste. Stir in the drained chickpeas and cook for another 3-4 minutes until heated through.
- Remove from heat and garnish with fresh parsley. Serve with lemon wedges on the side.