Peel carrots and slice into rounds; chop onion and set aside, separately.
Heat oil in a medium-sized pot over medium. Add onions to hot oil and saute for 3 minutes, stirring frequently. Add salt, pepper, and carrots. Stir to blend well.
Chop zucchini and add to pot. Cook for 5-6 minutes; then, add the turmeric, cumin, and ginger.
Cook for 1 minute more, then add the tomatoes and drained and rinsed chickpeas. Stir to combine.
Turn heat to low and simmer for 10 minutes, allowing stew to thicken.