Egyptian-Inspired Spiced Chickpea & Vegetable Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the diced red onion and cook for 3-4 minutes, until softened.

Stir in the minced garlic and diced zucchini, cooking for another 5-7 minutes until the zucchini is tender-crisp.

Add the rinsed and drained chickpeas, ground cumin, smoked paprika, salt, and black pepper to the skillet. Stir well to combine.

Continue to cook for 3-5 minutes, allowing the flavors to meld and the chickpeas to heat through.

Remove the skillet from the heat and stir in the fresh chopped parsley.

Serve immediately as a light and satisfying lunch.