Soak chickpeas one day before you want to prepare your meal. I soak them for about 8 to 12 hours. Once soaked, cook it on medium heat for at least one hour and check if it's soft or not. You might need to cook it longer than an hour. If you don't want to spend so much time soaking and cooking chickpeas you can use the canned one as well.
Preheat the oven to 230° Celsius.
Wash your veggies properly. I like to use a special brush for potatoes to get rid of all dirt as I don't peel them.
Cut potatoes into smaller chunks, onions, tomatoes and rainbow peppers into wedges and baby eggplant into round slices.
Put all veggies in a big mixing bowl and add rinsed chickpeas, tomato puree, olive oil, salt, pepper, ground cumin and water. Chop thyme and oregano in very small pieces and add them to the bowl as well. Mix all ingredients thoroughly.
Place your mixture in a big baking dish and bake it covered with tin foil for 50 minutes. Then remove the tin foil and bake for another 10 minutes.
Remove the baking dish from the oven and serve the casserole warm.
