-Cut the seeded bell pepper into pieces.
-Cut tomatoes into quarters.
-Cut eggplants and zucchinis into small pieces,
-Peel and trim the onion and garlic,
-Arrange the vegetables in a large oiled gratin dish.
-Season and mix.
-Sprinkle with herbs.
-Mix oil and miso in a small bowl and drizzle over vegetables,
-Bake for 25 minutes, stirring regularly during cooking.
-After 25 min, add the chopped tofu and cook for a further 20 min,
-Meanwhile, roll your cooked chickpeas in a little cumin powder and place in the oven for 10 minutes.
– Serve piping hot.

With a little couscous semolina, it’s just delicious.