Couscous with chickpeas and vegetables

1. Preparation (2 hours or overnight) - rinse peas and sort.
2. Place in a bowl, cover with boiling water and soak for a t least 1 hour or overnight.
3. Drain, place in a large saucepan and cover with fresh water.
4. Cover (lid) and bring to a boil.
5. Cook over medium heat until tender, about 1 hour.
6. Drain and set aside.
7. cooking (40 minutes) - heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat.
8. Add the garlic, onion, cinnamon, paprika and cumin.
9. Cook, stirring occasionally, until theonion is soft, about 3 minutes.
10. - add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes.
11. - add the tomato juice and stock and bring to a boil.
12. Cover, reduce the heat and simmer for 15 minutes.
13. Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10-12 minutes.
14. Seasoni to taste with the salt and pepper.
15. - bring the water to a boil in a large saucepan.
16. Add the couscous and sultanas and mix well with a fork.
17. Remove the pan from the heat and let stand for 2 minutes to allow pasta toswell.
18. Add the remaining oil to center of the couscous, return pan to heat and cook over medium heat, stirring until heated through, about 4 minutes.
19. - spoon couscous around the edge of a serving dish.
20. Garnishi with the chives.
21. Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using.
22. Serve immediately.