Soak the chickpeas for one night in about 1 1/2 liters of water.
The following day, bubble them up in the soaking water and soften over medium heat for 60-80 min with the lid closed. You may need to add a little more water.
Chop the onions and garlic. Peel and dice the tomatoes. Dice the bell bell pepper. Cut the zucchini into cubes as well.
Heat the oil and sauté the onions and garlic until translucent. Add the chickpeas, season with salt and maple syrup and simmer for 5 minutes over medium heat.
Fold in the vegetables and simmer gently for another 20 min with the lid on.
Season the stew with salt, pepper and coriander.
Toast the sesame seeds in a dry frying pan over medium heat until golden brown and sprinkle over the stew before serving.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.