Braise rice in a saucepan with 1 tablespoon of oil and add 600 ml of vegetable stock. Simmer over a low heat for 10 minutes.
Peel the onion and cut into small pieces. Heat 1 tablespoon of oil in a pan and fry the onions until translucent.
Roughly chop the herbs. Put the chickpeas in a sieve, rinse and drain. Wash the zucchini, cut in half, remove the kernels with a teaspoon. Briefly fry the zucchinis in 1 tablespoon of oil on the cut surface in a pan.
Place the tomatoes in a baking dish, add the onions, 200 ml vegetable stock and fold in. Preheat the oven to 180 degrees.
Strain the rice and let it drain. Mix in the chickpeas, herbs (put some mint aside) and spices. Place the zucchini halves side by side in the tomato sauce with the opening facing upwards. Pour the rice, chickpea and herb mix into the zucchini. Use the remaining oil ( Sprinkle 2-3 tbsp) and bake in the oven for 20-30 minutes.
Arrange the filled zucchini with the tomato sauce on plates and serve sprinkled with a little mint.