Ingredients
2 14-oz cans garbanzo beans
2 14-oz cans whole or chopped tomatoes
2 chopped onions
3 cloves garlic, finely chopped
¼ teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper
salt , pepper and coriander to taste
olive oil
couscous
Preparation
Chop zucchini/squash/eggplant into ¾ " chunks and put into colander. Sprinkle with salt and let sit for 15 minutes. Meanwhile chop onions into 3/4 inch chunks, and peel and finely chop garlic. Put 2 tablespoons into a saucepan over medium heat. Add onions and garlic and sauté until translucent. Add cinnamon, cumin, coriander, and cayenne, then sauté for one minute more. Then add garbonzo beans, draining off the excess liquid in the can first. Add the tomatoes and their juices. Cover pan and reduce heat to a slow boil. Remove cover and let simmer until sauce has thickened.
Serve over cus-cous.
