I like the Al'Fez brand of harissa, which I see Waitrose are selling at the moment for £1.34.
A 400g tin of chickpeas will give you about 240g when drained. If you want to cook dried chickpeas, 100g will give you about the equivalent when cooked.
1 onion, roughly chopped
1 tin tomatoes (the best you can afford)
approx. 240g (cooked weight) chickpeas
2 tsps harissa paste (or to taste)
a goodly pinch of ground cinnamon
2 courgettes, quartered lengthways, then cut into 20mm wide chunks
3 plump garlic cloves, crushed
salt + black pepper
Heat a splash of olive oil in a frying pan and brown the onions. Meanwhile, tip the tomatoes and their juice into a pan and squish with your hands (or use a potato masher). Add the chickpeas, harissa and cinnamon. When they're ready, tip in the onions, give everything a stir and bring to a simmer.
Add another good splash of oil to the frying pan on a fairly high heat. Season the courgettes and fry them with the crushed garlic until nicely coloured. Add to the stew, stir, and continue to simmer for a few minutes. Check the stew for seasoning and serve in bowls.