Read more in the next page
1. Heat the Oil:
Heat 3 tablespoons of cooking oil in a large skillet over medium heat.
2. Sauté the Onions:
Add the sliced onions to the skillet and sauté until they become translucent.
3. Cook the Carrots:
Add the carrot cubes and cook for about 3-4 minutes, until they start to soften.
4. Add Bell Pepper and Zucchini:
Stir in the red bell pepper and zucchini cubes, cooking for an additional 5-6 minutes until all the vegetables are tender.
5. Add Garlic:
Add the finely chopped garlic and sauté for 1-2 minutes, until fragrant.
6. Add Chickpeas:
Add the cooked chickpeas to the skillet and stir to combine.
7. Season the Dish:
Season with dried oregano, paprika, salt, and cayenne pepper (if using). Mix well.
8. Add Lemon Juice:
Pour in the lemon juice and stir to combine.
9. Final Touches:
Add the finely chopped parsley and black pepper, and give it a final stir.
Drizzle with additional olive oil before serving.
Serving Suggestions
Over Grains: Serve over a bed of fluffy quinoa or brown rice for a complete meal.
With Salad: Pair with a fresh green salad and a slice of whole-grain bread.
As a Side Dish: Enjoy as a side dish alongside grilled chicken or fish.
Cooking Tips
