Sweet potato and date couscous with chickpeas

Ingredients for 2 servings:

• 1 onion(s)
• 3 garlic cloves, pickled
• 3 parsley roots
• 1 sweet potato(s), approx. 300 g
• 5 dates, dried, pitted
• 1 small can of chickpeas
• 2 tbsp Worcestershire sauce
• 4 tbsp agave syrup
• 4 tbsp linseed oil
• 2 tsp, heaped vegetable stock powder, instant
• 30 g margarine
• 4 tbsp, heaped couscous, instant
• Almond flakes for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel the onion and dice into small cubes. Finely chop the pickled garlic. Peel the root parsley and sweet potato and dice into small cubes. Dice the dates. Pour the chickpeas into a fine-mesh sieve, rinse, and drain. Mix the Worcestershire sauce with the agave syrup, linseed oil, and vegetable stock. Melt the margarine in a sufficiently large saucepan and sauté the diced onion until translucent. Add the garlic and sauté briefly. Add the prepared vegetables, dates, and chickpeas to the pan and sauté for about 2 minutes, stirring continuously. Now add enough hot water to just cover the vegetables. Add the mixed spice mix and stir well. Bring everything to a boil and simmer with the lid on for about 25 minutes, stirring occasionally. About 5 minutes before the end of the cooking time, sprinkle in the instant couscous and stir in. Arrange the flavor explosion from 1001 Nights on plates and serve garnished with the almond flakes.