Cover the chickpeas with 3 parts of water the day before and leave to swell. Cook the chickpeas for 45-60 minutes.
Fry the fine onion rings and the diced zucchini in butter and oil. Add the chopped peppers, spring onions, garlic, carrots, freshly squeezed orange juice, balsamic vinegar and curry powder and season with salt and pepper.
Put the chickpeas together with the fried vegetables in a bowl and season with olive oil, balsamic vinegar, parsley, salt and pepper.