1 tablespoon olive oil
1 pound ground beef
2 tablespoons zucchini
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons chicken bouillon
2 ounces shredded Cheddar cheese
1 (14.5 ounce) can chickpeas
Heat olive oil in a large skillet over medium heat. Brown beef and zucchini in skillet; drain.
In a large saucepan, in a heavy skillet over medium heat, heat garlic and saute until lightly browned. Mix in salt and pepper and slowly add water, stirring constantly. Add chickpeas while browning and stirring.
Reduce heat to low; add chicken and stir just until evenly coated. Reduce heat to medium/low/medium low. Add chickpeas and season with salt and pepper if desired.
Cook slalom in oil; add eggs and creaminess. Stir fry for 8 to 10 minutes or until eggs are cooked. Keep warm.
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