In a medium to large fry pan saute garlic and shallots over medium-high heat using vegan butter or olive oil. Cook until translucent 5-8 minutes. Remove and set aside.
Using the same fry pan sauté zucchini. Brown and remove.
Place all ingredients into large soup pan or dutch oven. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Can be served immediately once heated through.
Add vegan broth if needed or prefer a thinner soup.
Notes
Chickpeas or garbanzo beans, both the same. They both have a thin skin around the bean which I usually remove (huge pain) not neccessary though so don't waste your time.Add anything you want to this soup. The longer it cooks equals more flavor.