Soak the soy proteins for 10 minutes in boiling water.
Meanwhile finely chop the onion, chop the pepper into strips and mine the garlic.
In a pan, heat the olive oil and sauté the onion for 7-8 minutes on medium heat, until transparent.
Throw in the peppers, garlic and drained soy proteins and sauté for 5 minutes. Add water if too dry.
Pour in the spices and chopped mint leaves, stir well. After 1 minute, add the tomato purée and chick peas. Bring to the boil, then lower heat to a simmer and cook for another 10 minutes.
Serve with my vegan fried eggs.