Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the ginger, garlic, and onions and cook for 3-5 minutes or until onions are mostly soft. Add the curry paste and stir continually until vegetables are coated in the paste. Add the potatoes and chickpeas stir well to combine. Add the coconut milk, broth, and season with salt and pepper. Stir well to combine and raise heat to high and bring to a boil. Once boiling, reduce heat to medium-low and let simmer for 10 minutes and stir in the zucchini. Cook for another 10-15 minutes or until potatoes are fork tender.

Serve over with brown rice.