Oriental Vegetable Pan with Couscous

Ingredients

• 140 g red onions (2 red onions)
• 3 Garlic cloves
• 1 eggplant
• 2 Zucchini
• 2 red bell peppers
• 10 g coriander (0.5 bunch)
• 200 g carrots (2 carrots)
• Salt
• 400 g chickpeas (drained weight; canned)
• 4 tbsp olive oil
• 1 tbsp Tomato Paste
• 400 g diced tomatoes (canned)
• 1 tsp ground cumin
• 3 tsp Ras el-Hanout
• Pepper
• 400 ml Vegetable broth
• 150 g Couscous

Instructions

1. 1.

   Peel and finely dice onions and garlic. Clean, wash, and roughly cube eggplant and zucchini. Wash and halve bell peppers; dice one roughly and the other very finely. Rinse coriander, shake dry, and finely chop. Set aside 1 tsp of coriander.

2. 2.

   Peel carrots, roughly cube them, and cook in boiling salted water at medium heat for about 4 minutes. Drain, rinse with cold water, and let drain. Place chickpeas in a sieve, wash, and drain.