Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until they start to soften.
Add the diced red and green bell peppers, carrot, and zucchini to the pot. Cook for another 5 minutes until the vegetables are slightly tender.
Stir in the diced tomatoes, tomato paste, paprika, ground cumin, dried oregano, dried basil, salt, and pepper. Mix well to combine all the ingredients.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 20 minutes, allowing the flavors to meld together.
Add the cooked chickpeas to the pot and stir them into the goulash. Cook for another 5 minutes to heat through.
Taste and adjust the seasoning as needed. If desired, add more herbs or spices to suit your preference.
Serve the vegan Egyptian goulash over cooked rice or pasta. Garnish with fresh parsley.