Zucchini Chickpea Skillet Dinner (Print Version)
A flavorful one-pan vegetarian meal combining zucchini and chickpeas with aromatic spices, ready in just 25 minutes.
# Ingredients:
→ Main Ingredients
01 -
2 medium zucchinis, sliced into half-moons
02 -
1 can (15 oz) chickpeas, drained and rinsed
03 -
1 tablespoon olive oil, for sautéing
04 -
1 small onion, diced
05 -
2 cloves garlic, minced
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
Salt, to taste
09 -
Pepper, to taste
10 -
1/4 cup fresh parsley, chopped, for garnish
11 -
Lemon wedges, for serving
# Steps to Follow:
01 -
Wash the zucchinis thoroughly and slice them into half-moons. Dice the onion and mince the garlic.
02 -
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
03 -
Add the minced garlic and cook for an additional minute until fragrant.
04 -
Add the sliced zucchinis to the skillet and stir to combine. Cook for about 5-7 minutes until tender but still slightly crisp.
05 -
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.
06 -
Remove from heat and garnish with fresh parsley. Serve with lemon wedges on the side.
# Additional Notes:
01 -
This dish is versatile; feel free to add other vegetables or protein sources as desired.