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Heat the oil in a large, deep frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until softened.
Add the garlic, sumac, cumin and chilli. Cook, stirring, for 1 minute or until aromatic.
Add the tomato paste and cook, stirring, for 1 minute.
Add the tomato, chickpeas and 300ml water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
Meanwhile, lightly spray a large non-stick frying pan with oil. Heat over high heat. Spray the zucchini slices with oil. Cook the zucchini for 1-2 minutes each side or until just golden. Transfer to a bowl.
Remove pan from heat. Spray with more oil. Add the prawns. Cook, stirring, for 2-3 minutes or until golden. Transfer to the bowl.
Add prawns and zucchini to the pan with sauce. Toss to combine. Simmer for 2-3 minutes or until prawns are cooked through.
Sprinkle with mint and parsley leaves to serve.