Start by draining and rinsing your canned chickpeas thoroughly, then pat them dry with a clean towel to remove excess moisture. Slice the zucchini into thin rounds, about 0.5 cm thick, ensuring even cooking.
Preheat your large skillet over medium heat and add two tablespoons of olive oil. Once shimmering and fragrant, add the chickpeas in an even layer, letting them cook undisturbed for about 5-7 minutes until they turn golden and crispy around the edges. Stir occasionally to promote even browning.
Push the crispy chickpeas to one side of the pan and add a little more oil if needed. Place the zucchini slices in the empty space, cooking for about 4-5 minutes until they soften slightly and develop caramelized edges. Stir gently to prevent sticking.
Sprinkle the smoked paprika over the zucchini and chickpeas, stirring to coat everything evenly. Let the spices toast for about 30 seconds to release their aroma, making sure they don’t burn.
Add the minced garlic to the skillet, stirring quickly to fragrant, about 30 seconds. It should smell fragrant and release a mild aroma that mingles with the spices.
Squeeze the juice of half a lemon over the skillet, then toss everything gently to distribute the brightness. Taste and season with salt or pepper if needed.
Remove the skillet from heat and sprinkle with chopped parsley or cilantro for a fresh, herbal finish. Serve immediately straight from the pan for a vibrant, colorful presentation.
