Cook pasta according to package directions; drain and set aside.
While pasta is cooking, make the ratatouille: add the olive oil to a large skillet set over medium heat. Add the shallot and sauté 2-3 minutes, stirring regularly, until slightly softened.
Stir the zucchini, chickpeas, and herbs into the skillet, then cover and cook over medium heat for 5-7 minutes, stirring occasionally, until zucchini has started to soften.
Add the tomatoes, salt, and pepper to the skillet, stirring to make sure all ingredients are evenly coated. Cover and simmer another 5-7 minutes, stirring occasionally.
Taste, add any additional salt and pepper you’d like, then remove from heat.
Serve immediately over pasta and topped with grated cheese.