Couscous with Chickpeas and Vegetables

Makes 6 servings

1	cup dried chickpeas (garbanzo beans)
2	cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth
1	large onion, quartered and sliced
2	large cloves garlic, minced
1	teaspoon ground cinnamon
1	teaspoon red pepper flakes
1/2	teaspoon paprika
1/2	teaspoon saffron or turmeric (optional)
1/2	teaspoon salt
1/2	pound eggplant, cut into 3/4-inch cubes
1	large sweet potato, peeled and cut into 3/4-inch cubes
3/4	pound zucchini, cut into 3/4-inch cubes
1	can (14-1/2 ounces) chopped tomatoes
2	tablespoons finely chopped fresh parsley
2	tablespoons finely chopped fresh cilantro
4	cups hot cooked couscous (cooked without added salt or fat)

Sort and rinse chickpeas. Cover with water and let soak overnight; drain. Place in Dutch oven with chicken broth; bring to a boil over high heat.
Add onion, garlic, cinnamon, red pepper flakes, paprika and saffron, if desired; reduce heat to low. Cover and simmer 1 hour or until chickpeas are tender. Stir in salt.
Add eggplant and sweet potato; cook 10 minutes. Add zucchini and tomatoes; cook 10 minutes or just until all vegetables are tender. Stir in parsley and cilantro; spoon mixture over hot couscous. Garnish with sweet potato slices and chives, if desired.

Serving Size:	1/6 of chick-pea mixture with about 2/3 cup cooked couscous (without garnish)
Sodium	330 mg
Protein	14 g
Fiber	9 g
Carbohydrate	63 g
Saturated Fat	<1 g
Total Fat	2 g
Calories from Fat	7 %
Calories	324