Prepare the Pumpkin and Vegetables: Peel and dice the pumpkin into small cubes.

Finely chop the onion, mince the garlic, grate or dice the carrot, chop the pepper and tomatoes, and slice the mushrooms.

In a large pan, heat some vegetable oil over medium heat. Sauté the onion and garlic until fragrant, about 2-3 minutes.

Add the carrot, pepper, tomatoes, and mushrooms to the pan, cooking for an additional 5 minutes until the vegetables are softened.

Cook the Chickpeas: If using dried chickpeas, soak them overnight and then cook until tender (about 45 minutes). Alternatively, use canned chickpeas for convenience.

Drain and rinse the chickpeas. Set aside 100 g of chickpeas for the bake, and reserve the rest for garnish or another use.

Assemble the Bake: Preheat your oven to 180°C (356°F).

In a large bowl, combine the sautéed vegetables with the diced pumpkin and half of the cooked chickpeas.

Season the mixture with salt, ground pepper, dried garlic, and paprika.

Transfer the vegetable mixture to a greased baking dish, spreading it evenly.

Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, milk, and a pinch of salt and pepper.

Pour the egg mixture evenly over the vegetables in the baking dish.

Add Cheese and Bake: Sprinkle the grated cheese over the top of the vegetable mixture.

Dot the top with butter pieces to add extra richness.

Bake in the preheated oven for 40 minutes or until the vegetables are tender, the top is golden, and the cheese is bubbly.

Serve: Once baked, remove the dish from the oven and let it cool for a few minutes before serving.

Garnish with fresh parsley and enjoy hot. Pair it with a side salad or savor it as a standalone dish.