Zucchini and Chickpea Stir-Fry
A quick, nutritious dinner that's both satisfying and flavor-packed. This Zucchini and Chickpea Stir-Fry combines the natural sweetness of fresh zucchini with protein-rich chickpeas in a dish that comes together in just minutes.
Ingredients
- 2 medium zucchini cut into half-moons
- 2 15 oz cans chickpeas, drained and rinsed
- 3 cloves garlic minced
- 1 medium onion diced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce use tamari for gluten-free option
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh lemon juice from 1/2 lemon
- Optional: Fresh herbs like parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add diced onion and cook for 2-3 minutes until it begins to soften.
- Toss in the minced garlic and cook for another 30 seconds until fragrant.
- Add the chickpeas to the pan. Cook for 3-4 minutes, stirring occasionally, until they begin to get slightly crispy.
- Stir in cumin and paprika, coating the chickpeas evenly.
- Add the zucchini half-moons to the pan. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Pour in the soy sauce and stir to combine.
- Season with salt and pepper to taste.
- Finish with a squeeze of fresh lemon juice and garnish with herbs if desired.