Ingredients

• 1 large onion
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Pinch of cayenne pepper
• 1 small eggplant, cut into ¼ inch dice
• Salt and pepper
• 2 carrots, peeled and ¼ inch rounds
• 2 to 3 cups chickens broth or vegetable broth
• 1 cup tomato puree
• 1 can chickpeas, drained and rinsed
• 1 cup cooked large grain couscous
• ¼ cup chopped flat leaf parsley

Instructions

1. Saute onion in a large sauce pan in oil until translucent.  Add spices and saute one minute longer.
2. Add eggplant, season with slat and pepper and raise heat to high.  cook, stirring frequently until eggplant is wilted and translucent, 6-9 minutes.
3. Add carrots, stock, tomatoes and chickpeas and simmer on low partially covered for 30 minutes.
4. Adjust seasonings and thin soup to desired consistency with additional stock.
5. Top each serving with a few spoonfuls or couscous and parsley.