Ingredients
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1 small cabbage, cut vertically into 6 wedges (do not remove core)
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4 large carrots (cut each into 3 chunks)
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2 medium zucchini, unpeeled (cut each in half crosswise, then in half lengthwise)
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2 medium potatoes, unpeeled, cut into eighths
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1 (19 ounce) can chickpeas (garbanzo beans)
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5 cups vegetable broth
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1/2 teaspoon garlic powder
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salt and pepper, to taste
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1 1/2 cups water
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1 cup couscous, uncooked
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1/4 teaspoon cinnamon
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1/4 teaspoon cumin
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2 medium onions, quartered vertically
Instructions
- Put cabbage wedges in a large soup pot.
- Put carrots, zucchini, onions, potatoes and chickpeas on top.
- Pour broth on top, and add garlic powder, salt and pepper.
- Bring to a boil.
- Reduce heat, cover, and simmer 30 minutes, or until vegetables are tender.
- When vegetables are almost ready, bring water to boil in a small saucepan.
- Stir in couscous, cinnamon and cumin.
- Cover and remove from heat.
- Let stand for 5 minutes.
- Fluff with a fork.
- Place a mound of couscous in the centre of each soup bowl.
- Arrange vegetables and chickpeas around couscous.
- Spoon broth on top.
- Sprinkle with salt and freshly ground black pepper.