Chickpeas with vegetables

These are the ingredients for 6 servings

• 150g cooked chickpeas
• 1 medium zucchini
• 1 small eggplant
• 1 medium carrot
• Extra virgin olive oil
• Pink salt
• Low-fat cheese

Method

1. 1Peel the carrot and dice it.
2. 2Dice the zucchini and eggplant as well (I leave the skins on, but you can peel them if you like).
3. 3Next, add the carrot to a skillet and sauté with a drizzle of extra virgin olive oil.
4. 4Once the carrot has been cooking for a couple of minutes, add the zucchini and eggplant, and cook everything together until they begin to turn tender.
5. 5Meanwhile, rinse the chickpeas under cold running water and drain them very well.
6. 6Add the chickpeas to the skillet and season with salt to taste.
7. 7Sauté everything together for 3 minutes so the flavors blend.
8. 8Turn off the heat and grate a little low-fat cheese over top. The residual heat will melt it and make everything beautifully juicy.