Caramelize Onions: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 15-20 minutes until the onions are caramelized and golden brown. Remove from skillet and set aside.

Cook Veggies: In the same skillet, heat the remaining 1 tbsp of olive oil. Add the bell pepper and zucchini, cooking for 5-7 minutes until tender.

Add Chickpeas & Harissa: Stir in the chickpeas, harissa paste, cumin, and maple syrup (if using). Cook for 5 minutes, allowing the chickpeas to absorb the flavors.

Combine & Serve: Return the caramelized onions to the skillet and stir everything together. Season with salt and pepper to taste. Serve over couscous or quinoa, garnished with fresh parsley.