Vegetable ragout

100 g cooked chickpeas
150 g zucchini cut in dices
50 g chopped onion
1 clove garlic
50 g bell pepper
50 g celery
3 tomatoes
½ dl oil
ginger, coriander, salt and white pepper

Quickly fry the vegetables and chickpeas in oil. Cut tomato in dices and add to the pan. Season to taste. Try several herbs for additional taste.

Serve with curry sauce, for example.