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.
Go to Full Version of