Margaret's Moroccan Delight Recipe

This is an ultra simple and delicious Moroccan dish that my wife Margaret learned many moons ago. It's rich in a number of nutrients, including healthy protein, folate, fatty acids, and fiber.

If you have access to ripe avocados, be sure to include some on the side, as avocados combine beautifully with chickpeas and fresh lemon.

Makes about 2-3 servings

Ingredients:

1 zucchini, shredded
3 tablespoons olive oil
1 onion, chopped
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
1 tablespoon of honey (optonal)
Sea salt and ground black pepper

Directions:

1. In a large pan, cook onions and zucchini in extra-virgin olive oil over medium heat until onions are translucent to slightly browned.

2. Add chickpeas, lemon juice, honey, sea salt, and ground black pepper and cook for another 5 minutes, stirring with a wooden spoon to mix all ingredients together.

3. Serve over a bowl of your favorite rice or any other grain dish with avocado chunks.

Enjoy this highly satisfying Moroccan chickpea and vegetable dish.