Quick couscous with vegetables and chickpeas

Ingredients

• 1 package of couscous (approximately 500g)
• 2 large carrots
• 2 cups of cooked chickpeas (about 400g)
• 2 onions
• Half a small cabbage
• 2 zucchini
• Two stalks of celery
• Vegetarian chicken broth powder, to taste

Chop the carrots, celery, and zucchini into rounds, and the cabbage and onion into strips.

Cook the vegetables in a saucepan until the carrots are tender.

Add the chickpeas and bouillon powder, mix well, then remove from the heat after 5 minutes.

Prepare the couscous according to the manufacturer’s instructions, either in a shared salad bowl or in individual, hollow bowls.

Pour: Pour, add the vegetable and chickpea soup over the couscous.