Vegan Chickpea and Vegetable Skillet

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and sauté for 4 to 5 minutes until soft and translucent.

Stir in the minced garlic, ground cumin, and smoked paprika, cooking for about 1 minute until fragrant.

Add the sliced zucchini and chopped red bell pepper to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to tenderize.

Toss in the rinsed chickpeas, season with salt and black pepper, and cook for another 5 minutes until everything is heated through.

Remove the skillet from the heat, drizzle with fresh lemon juice, and garnish with chopped fresh parsley before serving.