Heat a skillet over medium heat and add the olive oil.
Once the oil is hot, saute the onion for a couple of minutes until it's translucent.
Add the garlic and saute until fragrant, about 30-60 seconds.
Add the zucchini. Saute, stirring often, until the squash has softened and is lightly browned.
Add the can of tomatoes and their juices, the chickpeas, and smoked paprika. Stir and simmer until heated through.
Add salt and pepper, to taste.
Stir in the parsley.
Serve over quinoa, if desired.
Nutrition Facts do not include the optional quinoa.You can make this recipe ahead of time and enjoy it later for quick lunches or dinners. Leftovers will last refrigerated for up to 5 days.I prefer to make quinoa in an Instant Pot (electric pressure cooker). Combine 1 cup of rinsed quinoa with 1 1/4 cups water. Cook for 5 minutes, then let the pressure release naturally. You'll be left with perfectly cooked quinoa every time!