1.In a large heavy pot, heat oil over medium-high. Season chicken with salt and pepper and cook until browned,about 6 minutes. Transfer chicken to a plate.
2.Add onion and cook, stirring occasionally, until soft, about 4 minutes. Add 2 teaspoons garlic and spices; cook, stirring, until fragrant, about 1 minute. Stir in carrots, mushrooms and Zucchini and return chicken to pot. Stir in broth.
3.Bring to a boil. Reduce to a medium simmer, partially cover, and simmer for 20 minutes.
4. Add chickpeas and season with salt, pepper, and lemon juice. Sprinkle lemon zest, over soup before serving.
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