1. Heat oil in a large, heavy-bottomed pan over medium heat. Cook onions and garlic until tender (5-8 minutes).
2. Add potatoes, carrots, cinnamon, thyme, salt, and a cup of the tomatoes. Bring to a boil, reduce heat to low, cover, and simmer until potatoes are tender (20 minutes).
3. Add zucchini, chickpeas, and remaining tomato. Cook until zucchini is tender (10 minutes).