Soak chick peas in enough water to cover for at least 8 hours. Drain, discarding water.
In 3 1/2- to 4-quart slow cooker, mix chick peas, onion, garlic, broth, mushrooms and salt.
Cover; cook on Low heat setting 10 to 12 hours.
Stir zucchini, bell pepper, Italian seasoning and tomatoes into stew. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until vegetables are tender.