Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.

1. Add garlic and cook for another 1-2 minutes until fragrant.
2. Stir in zucchini, bell peppers, and cherry tomatoes. Cook for 5-7 minutes until vegetables begin to soften and release juices.
3. Add chickpeas and diced tomatoes (with their juice), oregano, thyme, smoked paprika (if using), salt, and pepper. Bring to a simmer.
4. Reduce heat to low, cover, and let simmer for 15-20 minutes, stirring occasionally until the vegetables are tender and flavors meld.
5. Adjust seasoning to taste. Remove from heat and garnish with fresh basil or parsley.
6. Serve with rice, quinoa, or crusty bread, and enjoy!