Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 medium zucchini, diced (about 4 cups) (approximately 500g)
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon red pepper flakes (optional, for a bit of a kick)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 ounces feta cheese, crumbled (approximately 60g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add the diced zucchini, oregano, cumin, and red pepper flakes (if using) to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender-crisp, about 8-10 minutes.
  3. Stir in the drained and rinsed chickpeas. Cook for another 2-3 minutes, allowing them to heat through.
  4. Remove the skillet from the heat. Stir in the fresh parsley, mint, and lemon juice. Taste and adjust seasoning as needed.
  5. Transfer the zucchini and chickpea mixture to a serving dish or individual bowls. Top with crumbled feta cheese and serve immediately.