Begin by washing the zucchinis under cool running water. Slice them into half-moons, keeping them about ¼ inch thick for even cooking. Next, dice the onion finely and mince the garlic.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the diced onion and sauté for 3-4 minutes until it turns translucent and fragrant. Add the minced garlic, cooking for an additional minute until aromatic.

Stir in the sliced zucchini and sauté for 5-7 minutes until tender yet slightly crisp.

Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and season with salt and pepper to taste. Add the drained chickpeas, stirring well to combine. Heat through for another 3-4 minutes.

Remove the skillet from heat and garnish with freshly chopped parsley. Serve with lemon wedges on the side.