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Heat oil in a large skillet over medium-high heat. Add garlic and zucchini. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add tomatoes, crushing slightly with the back of a wooden spoon.
Stir in chickpeas, salt and red pepper. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, until slightly thickened and stewlike in texture, 25 to 30 minutes. Remove from heat; garnish with parsley. Serve with hot rice.