Into a non-stick pan add 2 tablespoons of oil. After the oil is hot add the chickpeas, salt and pepper and leave until chickpeas turn into a golden colour. Add some water, the tomato juice, coriander seeds, garlic cloves, parsley. Cook until chickpeas are cooked.
Meanwhile, cut the zucchini, eggplant, red pepper and tomatoes into medium pieces. Cut in small pieces the white part of the green onions.
Preheat the oven to 180oC/ 350oF.
Coat with oil an ovenproof tray. Add the vegetables, some oil, salt and pepper (Optional – you can add pieces of ham).
Place in oven for 20 minutes.
Pull out the tray and add the chickpeas with tomato sauce and the green part of onions, chopped.
Place it back in the oven for another 15 minutes.
Optional: when is ready, add slices of cheese on top, and leave in oven for 1 minute.