Dice the onion and sauté in a non-stick pan with a little olive oil or cooking spray over medium-low heat. Add a pinch of salt and pepper.

While the onion softens, slice the carrot and add to the pan with another small pinch of salt. Stir to combine.

Continue slicing the bell peppers into 5mm strips. Add to the pan with a pinch of salt, stir well.

Slice the zucchini into crescent shape slices and add to the pan. Season with salt, pepper, and a pinch of oregano. Stir to combine.

Lower the heat to very low and cover partially. Let the vegetables cook slowly for about 30 minutes, stirring every 10 minutes.

After 30 minutes, the vegetables should be soft. Add the chickpeas, 1/2 can of tomato puree, 1/2 chicken stock cube, and about 1 cup of water.

Sprinkle in more oregano and bring everything to a gentle boil. Reduce heat and simmer for 10 minutes.

Add the grated mozzarella cheese. Stir in and let melt, then simmer for another 10 minutes, stirring occasionally.