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1. Soak chickpeas overnight. Drain and place them in slow cooker with onion and 1 teaspoon oregano; add 4 cups water. Cover and cook for 3 hours on HIGH or 5 hours on LOW or until tender.
2. Drain chickpea mixture and return to slow cooker. Stir zucchini, tomatoes and broth into slow cooker. Cover and cook an additional 2 hours. Stir in remaining 1 teaspoon oregano, salt and black pepper right before serving; spoon over couscous and sprinkle each serving with feta cheese, if desired.
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