First rinse the chickpeas in cold water. Then place them in a pan covered with water, bring it to a boil and throw away the water. Put them aside.
Cut the zucchini in slices, and then in quarters.
Remove the stems from the mushrooms, and cut them in quarters also.
Put the mushrooms in a dry frying pan on medium heat and fry them for 5 minutes to get rid of the water they’re holding.
Remove the mushrooms, and fry the chopped onion in oil
Add some more oil and all the spices, and let it fry for a minute to bring out all the flavors
Now add the zucchini, the onion, the chickpeas, the bouillon cube, the coconut milk, the lemon juice and zest and let it simmer for 5 minutes. This dish is best served with rice.