Prepare the chickpeas: If using dried chickpeas, soak them overnight, then drain and cook in water for about 45 minutes until soft. If using canned chickpeas, rinse and drain them.

Sauté the vegetables: Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and garlic, sauté for 2-3 minutes until soft and fragrant. Add the carrot, pepper, mushrooms, and tomatoes. Cook for about 10 minutes until the vegetables are tender. Season with salt and pepper.

Combine with chickpeas: Stir in the cooked chickpeas and allow everything to cook together for another 5 minutes. Remove from heat.

Prepare the egg mixture: In a separate bowl, whisk the eggs with milk, salt, ground pepper, and a pinch of dried garlic.

Assemble the casserole: Preheat the oven to 180°C (360°F). Transfer the vegetable and chickpea mixture to a greased baking dish. Pour the egg mixture over the top and sprinkle with grated cheese.

Bake: Place the casserole in the preheated oven and bake for 35 minutes or until the eggs are set and the cheese is melted and golden.

Garnish and serve: Once baked, remove the casserole from the oven and sprinkle with fresh parsley and dill. Let it cool slightly before serving. Enjoy!