Begin by draining and rinsing your canned chickpeas. Chop the red bell pepper and zucchini into bite-sized pieces, and dice the small yellow onion. Mince the garlic and ginger.

Prepare the long-grain white rice according to package instructions, adding ½ teaspoon of salt to the water.

Preheat your oven to 400°F (200°C). Toss the drained chickpeas with coconut oil, salt, and black pepper, then roast for about 20 minutes.

In a large skillet over medium heat, add a splash of oil. Once hot, sauté the chopped red bell pepper and zucchini for about 5-6 minutes.

Lower the heat and add the diced onion, minced garlic, and ginger. Sauté until the onion becomes translucent, about 2 minutes.

Whisk together cornstarch and lite coconut milk in a bowl. Pour into the skillet with vegetable broth, honey, curry powder, cayenne pepper, salt, and pepper. Cook for about 5 minutes.

Add the roasted chickpeas and sautéed vegetables back into the skillet, gently tossing them to coat with the sauce.

Serve by spooning rice into bowls and topping with the zucchini chickpea curry.