Name: Grilled Zucchini and Spicy Chickpeas
Cook time: 30 min
Total time: 30 min
Ingredients: 4 tablespoons olive oil, divided; 1 medium onion, finely chopped; 2 large cloves garlic, minced; 1 teaspoon salt; 1-inch piece fresh ginger, peeled and grated or minced; 2 teaspoons smoked paprika; 1 teaspoon cumin; ½ teaspoon crushed red pepper flakes; 3 cups cooked chickpeas or 2 cans, drained and rinsed; 2 cups chopped fresh tomatoes (or canned if out of season); Juice of one large lemon, about 2 to 3 tablespoons; 2 large zucchini, sliced into spears about 4 inches long

4 tablespoons olive oil, divided

1 medium onion, finely chopped

2 large cloves garlic, minced

1 teaspoon salt

1-inch piece fresh ginger, peeled and grated or minced

2 teaspoons smoked paprika

1 teaspoon cumin

½ teaspoon crushed red pepper flakes

3 cups cooked chickpeas or 2 cans, drained and rinsed

2 cups chopped fresh tomatoes (or canned if out of season)

Juice of one large lemon, about 2 to 3 tablespoons

2 large zucchini, sliced into spears about 4 inches long

To make the chickpeas, heat 2 tablespoons of oil in a medium pan over medium heat. Add onion and salt, and cook until onions are translucent and soft, about 8 to 10 minutes. Add the ginger and spices. Cook for another couple of minutes until the spices become aromatic. Stir in the chickpeas, tomatoes, and about 1/4 cup of water. Simmer for 10 minutes then add lemon juice. Taste and adjust seasonings.

To make the grilled zucchini, preheat grill on medium-high heat. Whisk together the remaining 2 tablespoons of oil and the remaining 1 teaspoon of salt in a large bowl. Add zucchini spears and gently toss to coat. Arrange the cut zucchini in a grill pan or directly on a lightly oiled grill. Grill for about 5 to 8 minutes on each side. Zucchini is done when tender and golden, but still slightly firm. To serve, arrange the zucchini spears on a plate, top with chickpeas