Cook the rice (check the recipe). In the meantime, prepare the other ingredients.

Cut the sun-dried tomatoes into smaller pieces, place them in a bowl and pour boiling water over them. Adjust the amount of water so that all the pieces are covered. Set aside for a few minutes.

Wash, dry, and cut the zucchini into sticks. Heat half of the olive oil in a pan. After a moment, add the zucchini and fry for a few minutes, stirring constantly.

Peel the garlic and cut it into smaller pieces. Peel the ginger and cut it into smaller pieces. In a blender container, place the drained sun-dried tomatoes, the rest of the olive oil, garlic, and ginger. Season with a pinch of thyme and fennel seeds. Blend into a uniform mass. Add a little water if needed.

Then add the onion to the zucchini. Fry again for a few minutes, constantly stirring.

Add the tomato paste, canned tomatoes (with juice), and drained chickpeas. Season with a pinch of turmeric and mix well. Heat for a few minutes, stirring constantly.

At the end, add the cooked rice and season with salt to taste. Mix well.

Serve on a plate.