2 tablespoons olive oil
1 medium red onion chopped
1 yellow bell pepper chopped
1 carrot chopped into cubes
2 cloves garlic minced
salt & pepper to taste
½ teaspoon paprika
½ teaspoon ground coriander
¼ teaspoon turmeric
½ teaspoon celery salt
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
cayenne pepper optional, to taste
1 cup frozen peas
14 oz chickpeas (garbanzo beans) one can, drained
6 Peppadew Piquante peppers chopped, mild or hot
1½ cups chicken stock or vegetable stock
A good handful fresh parsley chopped
1 cup instant couscous

Instructions
In a medium-size skillet heat the oil over medium heat.
Add red onion, yellow pepper, and carrot sauté 10-15 minutes or until brown and all the vegetables are your desired tenderness
Add the garlic, sauté another minute.
Mix in the salt & pepper, paprika, ground coriander, turmeric, celery salt, cumin ground cinnamon, and cayenne pepper (if using). Stir-fry until fragrant (about a minute).
Add the frozen peas and cook briefly. Stir in the piquante peppers and chickpeas. Followed by the stock, scraping any brown bits from the bottom of the pan.
Add the chopped parsley and stir in the couscous. Remove from heat and let stand 5 minutes or until liquid is absorbed. Fluff and serve.