Heat oil in skillet and brown poultry (if not using left overs from roasted chicken or turkey). Transfer meat to a slow cooker or casserole dish. Add onion, garlic, pepper and carrot (quarter cut into 2.5cm sections) to skillet; lightly brown.
Puree tomatoes in food processor, add to skillet and simmer with vegetables for 5 minutes. Add chick peas to slow cooker/casserole dish. Add spices. Once all ingredients except zucchini are in slow cooker set for 5 hours. For casserole expect 1 hour in a 325 F oven.
Stir in zucchini and set to high for 30 minutes or until zucchini is tender. Serve over steamed couscous or rice.