Set a large soup pot on the stove over medium heat.

Add the olive oil to the pot and let it warm for about 30 seconds.

Add the chopped onion and sliced carrots to the pot.

Cook the onion and carrots for 5 minutes, stirring a few times, until the onion looks soft and the carrots start to lose their raw edge.

Add the sliced zucchini to the pot.

Cook the zucchini for 3 minutes, stirring once or twice, until it looks glossy and just starts to soften.

Add the sliced garlic and ground cumin to the pot.

Pour the vegetable broth into the pot.

Add the drained chickpeas to the broth.

Raise the heat to high and bring the soup to a full boil.

Add the rice noodles to the boiling broth, pushing them down with a spoon so they are mostly submerged.