- 1 zucchini
- 1 can of chickpeas (540 ml)
- 1 white onion
- 1/2 clove of garlic
- 2 tbsp of olive oil
- 1 tbsp sesame seeds
- 1 tbsp Balsamic vinegar (or to taste)
First get your oil hot in a large skillet. Slice your onion and add it to the pan. While the onion is cooking slice your zucchini. Let the onions cook until transparent, add the zucchini, crushed garlic, and cover. Once the zucchini starts to soften remove the lid and add the can of drained chickpeas. Allow the pan to cook, stirring occasionally until the contents start to brown. Turn off the burner and add the sesame seeds and balsamic vinegar and serve.
I have also made an alternate version of this recipe using spinach instead of zucchini. The only difference is I add the chickpeas and spinach at the same time.