Get All of the Ingredients Ready: Begin by chopping the garlic and slicing the zucchini. After draining and rinsing, put the chickpeas aside.
First, brown the garlic in a big skillet in a medium-sized pan. Be cautious not to let the minced garlic burn while you sauté it for around one minute until it becomes aromatic.
Slice the zucchini and add it to the pan to cook. Sauté the zucchini for around five to seven minutes, or until it begins to soften and develop a golden brown color, while seasoning with a touch of salt and pepper.
When the zucchini is done cooking according to your preference, add the chickpeas to the pan. Toss in the smoked paprika and ground cumin, then mix everything well to coat the zucchini and chickpeas.
To finish cooking, cook the chickpeas for an additional three to five minutes, turning once or twice, or until they are heated through and have a little crispy exterior.
Cut, Plate, and Savor: Take the pan off the stove and add some fresh herbs on top, if you want. The chickpea and zucchini dish may stand alone, be topped with rice, or served with warm pita bread for a satisfying dinner.
Arguments in Favor of It
Incredibly adaptable and tasty, this recipe is perfect for a variety of occasions. You may eat it on its own or as a side dish, and it goes well with many other kinds of meals. Chickpeas and zucchini make a well-rounded dish that may be a meat substitute thanks to the plant-based protein, fiber, and other components it contains.
This chickpea and zucchini dish is perfect for those days when you want something simple but satisfying to eat. Better than meat, hands down! You may find yourself grabbing for it again and again due to how tasty and gratifying it is.
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