Algerian Couscous

1. Sauté onion in vegetable stock over medium-low heat until translucent. 2. Add all spices and cook a few more minutes, stirring. 3. Add tomato paste, stir and simmer 2 minutes. 4. Cut vegetables in large chunks, add all (not the beans) with cinnamon and water to cover. 5. Bring to boil, reduce heat, simmer covered 1 hour (or up to 2-3 hours if desired). 6. Add drained garbanzos about 5 minutes before serving. 7. Prepare couscous: pour boiling water over couscous (1.5:1 ratio), wait 5 minutes, fluff with fork. 8. For extra flavor, use some stew liquid in place of water for couscous. 9. Serve stew over couscous.