Zucchini Chickpea Skillet Dinner
A quick and healthy skillet dinner featuring fresh zucchini and protein-packed chickpeas, ready in just 20 minutes.
Equipment
- large skillet
- cutting board
- knife
- Measuring spoons
- Can opener
Ingredients
- 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
This dish is versatile; feel free to add other vegetables or protein sources as desired.