Couscous with spicy chickpea stew

Ingredients for 4 servings:

• 500 g couscous
• ½ tsp salt
• ½ liter of water
• 4 tbsp olive oil
• 2 onions
• 250 g carrot(s)
• 2 tbsp cinnamon
• 2 tbsp coriander greens, chopped
• 100 g corn
• 250 g zucchini, diced
• 250 g chickpeas
• 4 tbsp tomato paste
• 1 pinch(s) of pepper
• 1 sprig(s) coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Spread the couscous on a large, deep plate and pour salted water over it evenly. Rub the couscous between your fingers to separate the grains. Set the plate with the couscous aside so the semolina can absorb the water. Heat half of the oil in the bottom of a steamer or a large saucepan. Add the trimmed and chopped onions and carrots and sauté over low heat for ten minutes. Add the spices and sauté for another two to three minutes, stirring. Mix in the corn, zucchini, and chickpeas, top up with about a liter of water, and add the tomato paste. Bring to a boil, then reduce the heat and simmer the stew until just tender. By now the couscous will have absorbed the water. Transfer to the steamer or a metal sieve, loosening it slightly. Place the steamer basket or colander over the vegetable stew, cover with a plate, and steam the couscous over low heat for 25 to 30 minutes. Season with salt and pepper to taste. Stir the remaining olive oil into the couscous and transfer it to a large, warmed platter with the chickpea stew. Garnish with cilantro and serve immediately.