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Stewed Zucchini and Tomatoes with Chickpeas
Ingredients
  • 1 Tablespoon olive oil
  • 1 cup yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 zucchini, sliced lengthwise, then sliced into thin half circles
  • 1-14.5 ounce can diced tomatoes, with their juice
  • 1-14.5 ounce can chickpeas, ( 1½ cups), rinsed and drained
  • ¼ teaspoon smoked paprika
  • salt and pepper, to taste
  • ¼ cup fresh parsley, chopped
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