Zucchini and Chickpeas

[Guest guest]

Zucchini and Chickpeas

 

2 tbsps. olive oil

1 pound young zucchinis, trimmed and sliced about ½ inch thick

16 oz. can chickpeas, drained

2 large garlic cloves, chopped

salt and pepper to taste

2 tbsps. finely chopped fresh parsley leaves

 

Heat the oil in a large skillet over medium heat and cook the zucchini,

chickpeas, garlic, salt and pepper until the zucchini are slightly soft, about

20 minutes. Toss with the parsley and serve hot or at room temperature.

Makes 4 servings.