Roast Veg & Chickpea Salad

1 pumpkin
1 large eggplant
1 large onion
1 can cooked chickpeas
2 small cloves of garlic
2 tbsp olive oil
2 cups couscous
3 cups vegetable broth
A small handful of fresh parsley
Salt and pepper to taste

Preheat the oven to 200°c. Wash and chop veggies into bite-sized chunks. Peel garlic and leave it whole. Drizzle the chopped vegetables and garlic with olive oil and toss through. Spread veggies on a baking sheet and sprinkle with salt and pepper. Place the veggies in the oven and roast at 200°c for approx. 45 minutes, tossing throughout. Bring the vegetable broth to boil in a saucepan, add the couscous, turn off the heat, cover with a lid and leave to sit for ten minutes. When ready, fluff the couscous with a fork and add to a large bowl with roasted veg and the garlic cloves (remove them from their skin and roughly chop). Add parsley and drained chickpeas and combine well. Add salt and pepper to taste and serve.

1 hour