Wash and scrub the sweet potatoes, removing any soft spots or thick skin with a knife. Chop into 1/2- to 3/4-inch cubes.
Wash the zucchini and cut it into cubes of a similar size.
Peel and mince the garlic and dice the onion. Remove the jalapeno stem, slice the pepper in half lengthwise, remove seeds for less heat, and thinly slice crosswise.
Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium heat. Add the sweet potatoes and cook for 12 to 15 minutes, stirring occasionally, until softened and lightly browned.
Transfer the sweet potatoes to a bowl and cover with a lid or plate to retain heat while preparing the remaining vegetables.
Add one tablespoon of olive oil to the pan if needed. Return the pan to medium heat and add the onion, garlic, and jalapeno.
Cook for 5 to 7 minutes, stirring frequently, until the onion softens and begins to brown.
Add the chickpeas, zucchini, oregano, cumin, and paprika. Cook for 5 minutes, stirring frequently.
Return the sweet potatoes to the pan, add the salt, and stir to combine.
Remove the pan from the heat and serve.
