Couscous soup

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Step 1

Peel the onion and cut it into quarters. Wash the zucchinis well, remove the ends, and slice into thick rounds. Peel the carrots, remove the ends, and slice into rounds about 1 cm thick. Peel the potatoes and cut them into quarters. Peel the sweet potato and cut into large cubes. Peel the pumpkin and cut into large cubes. Heat a little oil in a very large pot and add the onion. Sauté for about two minutes. Add the zucchinis, carrots, potatoes, sweet potato, and pumpkin, and sauté together for another minute. Add the cumin, baharat, and turmeric, and stir while frying. Fill the pot with water up to 3/4 of its height. Add the cabbage, chickpeas, celery, parsley, and cilantro. Bring to a boil, add the soup powder, and season with salt and pepper to taste. Cover the pot and lower the heat to medium/low. Cook for about an hour, until the chickpeas are soft and tender. Let me know if you want the measurements converted to cups or ounces!