Anke's Moroccan-style chickpea stew

Ingredients for 4 servings:

• 1 onion(s)
• 1 tbsp olive oil
• 2 cloves garlic
• 1 bell pepper(s), yellow
• ½ tsp cumin
• 1 can tomatoes, chopped, 400 g
• 1 small sweet potato(s), approx. 300 g
• 1 can chickpeas, 800 g
• ¾ tsp salt
• 2 tsp harissa or spicy ajvar
• coriander
• Parsley
• 1 cup couscous

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Prepare the couscous according to the package instructions. Dice the onion, garlic, and bell pepper. Peel and dice the sweet potatoes, and drain the chickpeas. Heat the oil in a saucepan and sauté the onion, garlic, and bell pepper for about 5 minutes. Stir in the cumin and sauté for another 1-2 minutes. Deglaze with the tomatoes, add the chickpeas and diced sweet potato. Stir in salt, pepper, ajvar, and coriander, and simmer for about 15 minutes. When the potatoes are cooked, the stew is ready. Transfer the couscous to a deep plate. Pour the cooked stew over the top and sprinkle with parsley.