Ingredients

• 4 zucchini , halved
• 1 tablespoon olive oil
• 1 onion , chopped
• 2 cloves garlic , crushed
• ½ , 8 ounce
• 1 teaspoon ground coriander
• 1.5 teaspoons ground cumin , or to taste
• 1 , 15.5 ounce
• ½ lemon , juiced
• 2 tablespoons chopped fresh parsley
• sea salt to taste
• ground black pepper to taste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
2. 2 Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish.
3. 3 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.
4. 4 Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.

Nutrition per serving