Cook or buy a can of cooked chickpeas.
Thinly slice 2 medium onions and saute a tthe bottom of a big soup pot. Sprinkle liberally with curry powder. Cube 2 potatoes (I like red potatoes here) and add in with the onions. Add more curry if needed. slice a red bell pepper and add to the potatoes and onions. Add 3-4C cooked chickpeas in liquid and reduce heat to med-low. Allow to simmer for 5 minutes. Add one or more chopped zucchini and more curry powder if needed. Continue to simmer until zucchini is soft. Add salt, garnish with cashews, walnuts and/or fresh cilantro if desired. Good alone or over rice.