Ingredients:

  • 2 medium zucchinis, diced
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp of olive oil over medium high heat until shimmering. Add the dried chickpeas in a single layer. Note: Crowding the pan will steam them instead of searing.
  2. Cook undisturbed for 3-5 minutes until the skins are blistered and golden brown. Remove chickpeas from the pan and set aside on a plate.
  3. Add the remaining 1 tbsp of oil to the same skillet. Toss in the diced onion and cook for 3 minutes until translucent and soft.
  4. Stir in the minced garlic and cook for 30-60 seconds until it smells fragrant but hasn't browned.
  5. Increase heat to high and add the zucchini. Sauté for 5-7 minutes, stirring occasionally, until the edges are browned but the centers still have a slight bite.
  6. Return the blistered chickpeas to the pan.
  7. Sprinkle in the cumin, smoked paprika, red pepper flakes, salt, and pepper.
  8. Stir for 1 minute until the spices smell toasted and coat everything evenly.
  9. Remove from heat immediately.
  10. Stir in the lemon juice and parsley, and serve immediately.