Cur all the veggies into 2cm sized (approx) pieces.
Heat the oil in the pressure cooker, sauté the onions and garlic then add the potatoes, capsicums and tomatoes. Stir. Add the water, or stock, and the basil and parsley. Bring the cooker to pressure then cook for 20 minutes.
Open the pot. Set aside two or three large spoonfuls of vegetables and then blend the rest of the soup in a blender or with a stick blender.
Put the blended soup as well as the veggies along with the zucchini chickpeas and cumming and cook for another 15 minutes (after pressure).