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Heat the olive oil in a large skillet over medium heat.
Add the sliced onion and sauté for about 3–4 minutes until softened and translucent.
Stir in the garlic and cook for 1 minute until fragrant.
Add the diced carrots and bell pepper. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
Add the zucchini cubes and cook for another 5–6 minutes, stirring gently to ensure even cooking.
Stir in the drained chickpeas, mixing well to combine all ingredients. Cook for an additional 3–4 minutes until everything is heated through.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley or coriander if desired before serving.
Serving and storage tips:
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