Couscous with seven Vegetables

In this traditional dish the vegetables could be varied: pumpkin, artichokes, peas, potatoes, or other vegetables in season can be used to substitute the ones below. Serves 6

Ingredients:

3 T olive oil
1 t black pepper
1 T paprika
1 T cumin
2 onions, medium diced
3 tomatoes, peeled and medium diced
1/3 cup dried chickpeas, soaked overnight and rinsed
3 2/3 cup water
2 carrots, medium diced
2 zucchini, medium diced
3 white turnips, quartered
1 1/4 cup frozen fava beans
7 oz cabbage hearts, chopped
2 red sweet peppers, medium diced
handful fresh cilantro
salt and pepper
1 2/3 cup couscous

Heat the oil in a saute pan. Put in the spices and onions and fry over medium heat for 3-4 minutes. Add the tomatoes and fry for a few minutes.
Drain the soaked chickpeas and add them to the pan with the unsalted water. Bring to a boil, cover and leave to boil for 4l0 minutes. Add the remaining vegetables, cilantro, and salt to taste and water. Bring to a boil and cook another 20 minutes.
When the stew is almost ready prepare the couscous according to the directions on the package. Serve the couscous in the middle and the vegetables around it. Ladle some of the broth over each dish. Enjoy!