In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.
Add the diced bell pepper, carrots, and zucchini to the pot. Sauté for a few more minutes until the vegetables begin to soften.
Sprinkle the cumin, paprika, turmeric, cinnamon, salt, and pepper over the vegetables. Stir well to coat the vegetables evenly with the spices.
Pour in the diced tomatoes and vegetable broth. Stir in the cooked chickpeas and bring the mixture to a boil.
Once it reaches a boil, reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes, allowing the flavors to meld together and the vegetables to become tender.
Taste the stew and adjust the seasonings if needed. If you prefer a thicker consistency, you can use a potato masher or the back of a spoon to slightly mash some of the chickpeas and thicken the stew.
Serve the chickpea stew hot, garnished with fresh cilantro or parsley if desired. It pairs well with rice, couscous, or crusty bread.Enjoy your homemade chickpea stew!