|30 min||30 min||8|
|4 medium||Zucchini (halved)|
|1 tbsp||Extra virgin olive oil|
|1 medium||Yellow onion (chopped)|
|2 clove(s)||Garlic (crushed)|
|1 container (8 oz)||Button mushrooms (sliced)|
|1 tsp||Coriander, ground|
|1 1/2 tsp||Cumin (or to taste c)|
|1 can (15oz)||Chickpeas, canned, drained (rinsed and drained)|
|1/2 whole lemon(s)||Lemon juice (lemon)|
|2 tbsp||Parsley, fresh (chopped)|
|1 tsp||Sea salt (to taste)|
|1 tsp||Black pepper (freshly ground, to taste)|
Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chickpeas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells.
Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.