Heat oil in a skillet and brown thighs then transfer them to slow cooker. Add onion, garlic, pepper and carrot to skillet and lightly brown. Drain tomatoes, puree in a food processor, and then add to the skillet and simmer with vegetables for 5 minutes. Add spices and then transfer to slow cooker. Add chickpeas to slow cooker. Place lid on slow cooker then cook on low setting for 5 hours. Stir in zucchini and set to high for 30 minutes or until zucchini is tender. Serve with steamed couscous or rice.
SERVING: 8 oz/ 230 g.