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Chick pea stew and cous cous

This was so easy, so tasty and really quick (especially with a cheat on the cous cous).

What do I buy (serves 2)?
Small onion sliced
Clove garlic sliced
1 courgette
Half aubergine cubed (yes I know it’s missing!)
1 chopped carrot
1/3 red or yellow pepper
Marigold bouillion stock
Good shake (!) cumin, coriander, chilli and cinamon and Worcester sauce (might have had a squeeze of ketchup)
Pinch salt, pinch sugar or Xylitol
Tesco morrocan cous cous (or your own version adding in tumeric, raisins or chopped dates, finely chopped pepper and parsley, ginger, dash of olive oil, a shake of Xylitol and few carraway seeds).
How do I do it?
Music to dance round the kitchen to –  a big must!!  Then heat vegetables in olive oil until softening, add half cup of passatta and half cup of stock along with spices and sauces and drained chick peas.  Simmer gently for about 10-15 minutes adding more stock and passatta if the mixture starts to dry out. 
Serve on cous cous with lots of buttered brocolli on the side                                                 Ta da !!!!!!
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