Description
A quick and healthy skillet dish featuring zucchini and chickpeas, seasoned with spices and garnished with fresh parsley.
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.
Notes
- Feel free to add other vegetables like bell peppers or spinach for variation.
- This dish can be served over rice or quinoa for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg