1. Heat a skillet with a bit of olive oil over medium heat. Add onions, carrots, garlic, thyme in the skillet and sauté for 3 minutes, then add the chickpeas along with the liquid and stir. Bring to a boil and add canned tomatoes and 200 ml of water. Leave everything to boil for 4 minutes.
2. Meanwhile, in a frying or grill pan, cook the plant-based vegetables 2 minutes each side, then add them in with the chickpeas.
3. Season with salt, pepper and add the halved cherry tomatoes. Tomatoes must remain hard so leave only 1 minute over heat.
Remove the skillet from heat and sprinkle chopped parsley.
