Zucchini with Chickpea and Mushroom Stuffing

Directions

Ingredients :

4 zucchini

halved

1 tablespoon olive oil

1 onion

chopped

2 cloves garlic

crushed

½ (8 ounce) package button mushrooms

sliced

1 teaspoon ground coriander

1 ½ teaspoons ground cumin

or to taste

1 (15.5 ounce) can chickpeas

rinsed and drained

½ lemon

juiced

2 tablespoons chopped fresh parsley

sea salt to taste

ground black pepper to taste

Methods :

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.