Sicilian Cauliflower and Chickpea Stew with Sundried tomato Couscous

Ingredients

• 25 g White Onion (Finely chopped)
• 170 g Cauliflower (Florets removed and Stem chopped)
• 15 ml Olive Oil
• 1 g Cinnamon Sticks
• 1 g Tumeric
• 1 g Coarse Salt
• 5 g Parsley (Finely chopped)
• 2 g Garlic (Minced)
• 1/2 g Whole Coriander
• 12 g Kalamata Olives (Pitted and chopped)
• 8 g Raisins
• 200 ml Red Wine
• 200 g Tin Chickpeas (Drained (Keep liquid for aquafaba))
• 75 g Couscous
• 25 g Sundried Tomatoes (Chopped)
• 2 g Rosemary (Chopped)
• 110 ml Vegetable stock (Boiling)