Peel and dice the onion.
Peel the carrots. Cut them lengthwise in half and then in pieces of ca. 1 cm.
Wash the zucchinis and the bell peppers and cut them in pieces of ca. 1 cm as well.
Heat a pan with some olive oil. When hot, sauté the onions and stir fry over medium heat until translucent.
Then, add the remaining vegetables. Sauté for 10min over medium heat.
Add the pureed tomatoes and let simmer for 30min.
Before serving, stir in the chickpeas, which you drained beforehand. Season with salt, pepper and ras el hanout.
Prepare the couscous as indicated on the package. Serve with the vegetable sauce.