Wash the zucchinis and slice them into half-moons about a quarter-inch thick. Dice the onion and mince the garlic.

Heat olive oil in a skillet over medium heat. Sauté the diced onion for 3-4 minutes until translucent.

Add minced garlic to the skillet and cook for an additional minute.

Add sliced zucchinis, cook for 5-7 minutes until tender but still crisp.

Sprinkle in ground cumin and smoked paprika, along with salt and pepper. Mix well and cook for 1 minute.

Add drained chickpeas and cook for 3-4 minutes until heated through.

Remove from heat, garnish with fresh parsley and serve with lemon wedges.