1Soak chickpeas in enough water to cover for at least 8 hours. Drain, discarding water.
2In 3 1/2- to 4-quart slow cooker, mix chickpeas, onion, garlic, broth, mushrooms and salt.
3Cover; cook on Low heat setting 10 to 12 hours.
4Stir 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.