In a saucepan, combine the brown rice and water and bring to a low boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed and the rice is tender, about 30-40 minutes (or according to package instructions). Remove from heat and set aside.

Meanwhile, heat oil in a skillet over medium heat. Add the chickpeas and zucchini. Season with salt and pepper, along with any additional seasonings you like. Cook for 6-8 minutes, until the zucchini is softened and the chickpeas are heated through.

Serve the brown rice topped with the spiced chickpea and zucchini mixture.