Begin by washing and slicing two medium zucchinis into half-moons about half an inch thick. Dice one medium onion and mince two garlic cloves.

Heat two tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the minced garlic to the skillet and sauté for an additional minute, stirring continuously.

Stir in the sliced zucchini and cook for about 5-7 minutes, tossing gently until the zucchini is tender yet slightly crisp.

Sprinkle in one teaspoon of ground cumin and one teaspoon of smoked paprika, adding salt and pepper to taste. Stir well.

Add one can of drained and rinsed chickpeas to the skillet and mix thoroughly. Cook for another 3-4 minutes until warmed through.

Garnish the skillet with freshly chopped parsley and serve warm alongside lemon wedges.