In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Next, add the shredded zucchini and carrots to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Sprinkle in the dried oregano, dried parsley, and crushed red pepper. Stir to coat the vegetables evenly with the spices, allowing them to toast slightly for about a minute.
Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Let it simmer for a minute to reduce slightly.
Stir in the crushed tomatoes and chickpeas (make sure to rinse and drain them first). Season with salt and pepper to taste. Bring the mixture to a gentle simmer.
Allow the sauce to simmer for about 15-20 minutes, stirring occasionally, until it thickens slightly. Serve hot over your choice of pasta or polenta.
