Mince garlic, dice onion, and roughly chop zucchini

Drain and rinse cans of chickpeas

Heat avocado oil, garlic, and onion to a large pot or dutch oven over medium-low heat

Cook for 5 minutes tossing occassionally

Add salt, cumin, turmeric, chili powder, and cayenne pepper to the pan and toss to combine with the garlic and onions

Cook for an additional 2 minutes until the spices become fragrant

Add tomato paste to the pot and mix in with the other ingredients

Add chickpeas, zucchini, diced tomatoes, vegetable broth, and coconut milk to the pot

Mix the ingredients together and increase the heat to high until the ingredients bubble

Reduce the mixture to a simmer

Simmer uncovered for 50 minutes stirring occassionally

Serve with rice or caulifllower rice and a dollop of yogurt