Easy Chickpea Ratatouille with Fluffy Couscous: A Warm

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• 1 small aubergine (eggplant), cut into 1 cm (½ inch) cubes
• 1 large courgette (zucchini), cut into 1 cm (½ inch) cubes
• 1 clove garlic, crushed or grated
• ½ teaspoon dried chili flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 400 g (14 oz) can chopped tomatoes
• 400 g (14 oz) can chickpeas, drained
• Salt and pepper to taste
• 200 g (7 oz) couscous (or rice/pasta/bread)
• 300 g (10½ oz) boiling water