In a large skillet, heat the oil over the medium heat. Add the onion, carrot, and cook, stirring frequently, about 4 minutes or until the onion are lightly golden.
Add the garlic and cook for about 30 seconds.
Add the peppers, 1/4 c of water, cover the pot, reduce heat to lower than medium and simmer for about 6-7 minutes or until the peppers are crisp tender.
Add the zucchini, spinach and cook for about 4-5 minutes or until the zucchini are tender.
Add the chickpeas, parsley, dill, tomato paste, season with salt, pepper, drizzle with olive oil. Turn off the heat and let sit for about 5 minutes.