Sautéed Zucchini and Chickpeas with Paprika

Ingredients

• 2 medium zucchini
• 2 cans chickpeas
• 2 teaspoons smoked paprika
• 4 cloves garlic
• 2 tablespoons olive oil
• 1 bunch parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 whole lemon

Instructions

1. 1

   Rinse and drain the chickpeas under cold water. Set aside.

2. 2

   Wash the zucchini and slice it into half-moons, about 1/4 inch thick.

3. 3

   Peel and mince the garlic cloves.

4. 4

   In a large skillet, heat the olive oil over medium heat (about 350°F).

5. 5

   Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.

6. 6

   Add the sliced zucchini to the skillet and sprinkle with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the zucchini is tender but still crisp.

7. 7

   Stir in the drained chickpeas and smoked paprika. Cook for an additional 3-4 minutes, allowing the chickpeas to heat through.

8. 8

   Chop the parsley and add it to the skillet, mixing well.

9. 9

   Squeeze the juice of half the lemon over the mixture for added brightness, and stir to combine.

10. 10

    Serve hot, garnished with additional parsley and lemon wedges if desired.