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• 150 g dried chickpeas, soaked for 10 hours
• 2 tablespoons extra virgin olive oil
• small bunch of fresh coriander sprigs
• ½ teaspoon ground ginger
• 3 bay leaves
• 1 cinnamon stick
• pinch of saffron threads or saffron powder
• small bunch of parsley sprigs
• 4 small onions, cut into 8
• ¼ white cabbage cut into 5 pieces
• 5 small carrots
• 5 small courgettes
• 1 turnip cut into 8
• 1 medium aubergine
• 6 pieces of pumpkin about the size of a ½ carrot
• 4 medium tomatoes, halved
• ¼ teaspoon turmeric
• ½ teaspoon paprika
• 400 g couscous
• 1.7 litres water

• Place drained and rinsed chickpeas in a deep pan with water, cinnamon stick and bay leaves. Bring to boil and skim off any froth on the top for about 7 minutes. Cover and simmer for 30 minutes.
• Add coriander, parsley, ½ oil, ginger, saffron, and onion and simmer for 10 minutes.
• Add cabbage, turnip and carrots and simmer for 8 minutes
• Cut aubergine into quarters lengthways with stem attached. Add to pan with tomatoes, courgettes and pumpkin. Season with salt and freshly ground pepper. Add paprika and turmeric. Simmer till vegetables are tender.
• Meanwhile, cover couscous wit warm water. Rake through grains with a fork a few times to loosen up and aerate them, leave for 15/20 minutes until water in absorbed and couscous is relatively dry.
• Rake with a fork to break down any lumps. Steam in a top of a steamer, or sieve over boiling water for 15 minutes.
• Remove and place in a large tray, season with salt and drizzle with remaining oil and 1 or 2 ladles of stock from vegetables. Stir gently with fork.
• Serve topped with vegetables.

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