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Sautéing Onion and Garlic

Zucchini Chickpea Skillet Dinner

A quick and healthy skillet dinner featuring fresh zucchini and protein-packed chickpeas, ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Notes

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.

Equipment

  • large skillet
  • cutting board
  • knife
  • Measuring spoons
  • Can opener

Method
 

  1. Wash the zucchinis thoroughly and slice them into half-moons. Dice the onion and mince the garlic.
  2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  3. Add the minced garlic and cook for an additional minute until fragrant.
  4. Add the sliced zucchinis to the skillet and stir to combine. Cook for about 5-7 minutes until tender but still slightly crisp.
  5. 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.
  6. 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.