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

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

Add the onion to the pot. Cook for 2 minutes, stirring a few times, until it starts to soften.

Add the carrots, celery, and zucchini to the pot. Cook for 6 to 8 minutes, stirring now and then, until the vegetables look glossy and the onion is soft.

Add the garlic and ground cumin to the pot. Stir for 30 seconds, just until the garlic smells fragrant.

Pour the chicken broth into the pot and scrape the bottom with a wooden spoon to loosen any bits of vegetables or spice.

Add the chickpeas and 1 teaspoon of kosher salt to the pot.

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

Stir the pearl couscous into the boiling soup.

Lower the heat to medium-low so the soup bubbles gently. Cook for 8 to 10 minutes, stirring once or twice, until the couscous is tender and no longer hard in the center.

Add the shredded rotisserie chicken to the pot.

Cook for 3 to 4 minutes, stirring once, until the chicken is fully heated through.