Vegetable Couscous

Ingredients

• 1/4 cup cooking oil
• 1 large onion, cut into thin slices
• 4 carrots, cut into thin slices
• 1 fennel bulb, cored and cut into 1-inch pieces
• 1 eggplant (about 3/4 pound), cut into 1/2-inch pieces
• 4 cloves garlic, minced
• 1 jalapeño pepper, including seeds and ribs, cut diagonally into thin slices
• 1/4 cup tomato paste
• 2 teaspoons ground coriander
• 1 1/2 teaspoons caraway seeds
• 2 1/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 5 1/2 cups water
• 1 2/3 cups drained and rinsed chickpeas (one 15-ounce can)
• 1 1/3 cups couscous

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