Cook chickpeas according to preferred method.
Drain and reserve liquid for future use in soup.
Brown lamb in oil, turning to sear all sides.
Add garlic, onions, carrots, seasonings, and enough water to cover.
Bring to a boil, lower heat, and simmer, covered, about 1 hour.
Meanwhile, using your hands, work about 1 cup water into bulgur, using enough water to moisten each grain.
Put bulgur in cheesecloth-lined strainer that is small enough to fit into pot in which stew is cooking.
Place strainer over the stew above the water level so bulgur will steam, not boil.
Replace cover and cook 30 minutes.
Remove strainer and turn out bulgur into a bowl.
With your fingers, separate the grains and add enough water (about 1 cup) to again moisten all particles.
Put bulgur back into strainer, replace over stew, and continue to steam another 15 minutes.
Remove bulgur and add cooked chickpeas and zucchini to the stew.
Continue to cook just long enough to heat the chickpeas and zucchini.
Serve bulgur couscous immediately, topped with lamb stew