- In a pot, cook the apple and onion in the honey and oil for about 5 minutes or until lightly caramelized. Season with salt and pepper.
- Add the chickpeas and broth. Bring to a boil and simmer for about 5 minutes or until the broth has almost completely evaporated. Add the zucchini and cook for 2 to 3 minutes. Adjust the seasoning. Serve warm.