Heat 3 tbsp of oil over the saucepan. Add the onion, broccoli, zucchini, capsicum, radish and stir for 5 minutes. Add ½ cup of water and stir for 5 minutes. Add the left ½ cup of water and stir for 5 more minutes or until the vegetables are cooked. Add the boiled pumpkin, the salt, cinnamon and curry. Stir and reduce the heat to low and add the chickpeas. Stir. Boil the egg for 4 minutes and peel it very carefully. Slice the cheese thinly. Spoon the sautéed vegetables and chickpeas in a bowl, add the cheese and the egg.
I love it because it’s extremely tasty, delicious, healthy and filling!