Zucchini Chickpea Skillet Dinner (Printable Version)
Sautéed zucchinis and chickpeas combine with warm spices for a vibrant one-pan meal.
# What You'll Need:
→ Vegetables & Herbs
01 -
2 medium zucchinis, sliced into half-moons
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
1/4 cup chopped fresh parsley, for garnish
05 -
1 lemon, cut into wedges for serving
→ Pantry & Spices
06 -
1 can (15 oz) chickpeas, drained and rinsed
07 -
1 tablespoon olive oil
08 -
1 teaspoon ground cumin
09 -
1 teaspoon smoked paprika
10 -
Salt, to taste
11 -
Black pepper, to taste
# Step-by-Step Guide:
01 -
Wash zucchinis thoroughly and slice into half-moons. Dice the onion and mince the garlic.
02 -
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent and soft.
03 -
Stir in minced garlic and cook for an additional minute until fragrant.
04 -
Add zucchini slices to the skillet and combine with onion and garlic. Cook for 5 to 7 minutes until zucchinis are tender but still retain some crispness.
05 -
Sprinkle ground cumin and smoked paprika into the skillet. Season with salt and black pepper. Add chickpeas and cook for 3 to 4 minutes until heated through and flavors meld.
06 -
Remove from heat. Garnish with chopped parsley and serve warm with lemon wedges for squeezing over each serving.
# Additional Notes:
01 -
For optimal flavor, do not overcook the zucchini to maintain slight firmness.