Start by washing the zucchinis thoroughly and slicing them into half-moons about ¼ inch thick. Dice a medium onion finely and mince two cloves of garlic.

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat for about 2 minutes. Add the diced onion and sauté for 3-4 minutes until translucent. Toss in minced garlic, cooking for an additional minute.

Add the sliced zucchinis to the skillet, stirring gently. Cook for 5-7 minutes until they turn a vivid green and start to glisten.

Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, along with salt and pepper. Stir to coat vegetables evenly. Incorporate 1 can of rinsed chickpeas and heat through for another 3-4 minutes.

Remove from heat and garnish with freshly chopped parsley. Serve hot with lemon wedges.