Description
A quick and tasty meal featuring zucchini and chickpeas, perfect for a healthy dinner.
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the sliced zucchini and diced red bell pepper to the skillet. Season with salt, pepper, cumin, and smoked paprika. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Add the chickpeas to the skillet and cook for another 3-4 minutes, allowing them to heat through.
- Remove from heat and squeeze fresh lemon juice over the mixture. Toss to combine.
- Garnish with chopped parsley before serving.
Notes
- For a heartier dish, serve over cooked quinoa or brown rice.
- Add a sprinkle of feta cheese on top for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg