Bring the water, broth and salt to a boil. Stir in polenta; cook until polenta begins to thicken. Cover and reduce heat to lowest setting. Simmer polenta for 25 to 30 minutes, stirring and scraping the pan bottom and sides every 8 to 10 minutes. Remove from heat and stir in butter.
Preheat grill. Slice the zucchini and pepper into strips; toss with oil and curry powder. Grill until zucchini and peppers are slightly charred, 3 to 5 minutes per side.
Roughly chop the vegetables and toss them with the chickpeas. Divide polenta among individual serving bowls. Top with grilled vegetables, cilantro and feta.
Notes
*Easily made vegan by leaving off the feta cheese and subbing in you favorite substitute for butter.