Chickpeas with vegetables and soy

In a frying pan, with a little olive oil, lightly brown the garlic and add the diced zucchini, eggplant and carrot. Spice to taste (I added garlic and onion powder, hot paprika, a teaspoon of Tabasco and black pepper).

Add the texturized soybeans previously hydrated according to the manufacturer's instructions and drained. Stir for a minute and add the cooked chickpeas (I like them undrained).

Add to the pan half a can of crushed tomato and soy sauce to taste. Let it reduce a little and add a little water so that the carrot finishes cooking.

Once the carrot is soft add a little parmesan to taste. Serve and enjoy ☺️