Preheat your oven to 400°F / 200°C.
Slice the zucchini in half lengthwise.
Using a spoon, gently scoop out the seeds and flesh, leaving a ¼-inch-thick shell. Finely chop the scooped-out zucchini flesh and set it aside.
Arrange the zucchini shells in a baking dish lightly coated with cooking spray. 2.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion, bell pepper, and the reserved chopped zucchini flesh.
Sauté for 5 minutes, then stir in the chickpeas, tomatoes, and dried thyme.
Continue to cook until the vegetables are tender. 3. Evenly divide the chickpea mixture among the zucchini shells, filling each one.
In a small bowl, stir together the shredded cheese, yogurt, and paprika until well combined. Spoon about 2 tablespoons (30 ml / 1 fl oz) of the cheese mixture on top of the filling in each zucchini boat.
Finish by sprinkling each with 1 tablespoon (15 ml / 0.5 fl oz) of crushed potato chips. 4.
Bake for 20 minutes, or until the zucchini is tender, the filling is heated through, and the topping is golden and crispy.
Serve immediately.
Add a pinch of red pepper flakes or a ½ teaspoon of smoked paprika to the vegetable sauté for a smoky, spicy kick.
