Instructions: Soak the chickpeas overnight in cold water to cover. Drain. Heat the olive oil in a skillet and saute the onions until soft. Add the garlic, cumin, coriander seeds, and cinnamon. Cook for 1 minute, add the chickpeas and cook for I more minute. Transfer to a soaked bean pot or tagine, cover with water, put on the lid, and place in a cold oven. Turn to 400F until the liquid boils. Reduce to a simmer and cook for 2 hours or until the chickpeas are soft (the time will depend on the age of the chickpeas).

Place the couscous in a heatproof bowl, pour over the boiling stock, stir in the harissa paste, and set aside to keep warm.

Add the potatoes to the pot, season with salt and pepper, return to a boil and cook for 10 minutes. Add the pumpkin, sweet potato, and carrots and cook for 10 minutes more. Add the zucchinis, pattypans, and beans, cook for 5 minutes, then add the snow peas, replace the lid, and serve immediately. Drain the couscous if necessary, spoon on to a serving plate, and top with the chickpea tagine.

Note: chickpeas and other dried peas and beans are perfect for clay pot cooking. Soak them overnight, bring them to a boil, then reduce the heat and simmer until tender. Red kidney beans must be boiled hard first on tap of the stove for at least 15 minutes to destroy toxins.

NOTES : Tagines are the conical terra cotta cooking pots of Morocco, and also the dishes cooked in them. Use a tagine or any lidded clay pot for this modern version of the classic Couscaus aux Sept Legumes.

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