Heat the oil in a cast-iron or nonstick skillet over mediumheat. When it is shimmering, add the onion and cook until translucent, about 5minutes. Add the garlic, carrots, potatoes, zucchini, Aleppo pepper, cumin,paprika, coriander, salt and pepper. Cook until the vegetables are soft.
Add the tomato paste. Use a wooden spoon to mix it into thevegetables, cooking it for 3 to 4 minutes.
Add the water, chickpeas, olives and cinnamon stick. Stiraround. Simmer until the sauce has reduced and thickened, about 20 minutes.Take off the heat. Remove the cinnamon stick. Add the lemon juice.
Serve topped with parsley and mint.