1 small cabbage, cut vertically into 6 wedges (do not remove
core)
4 large carrots (cut each into 3 chunks)
2 medium zucchini, unpeeled (cut each in half crosswise,
then in half lengthwise)
2 medium onions, quartered vertically
2 medium potatoes, unpeeled, cut into eighths
1 (19 ounce) can chickpeas (garbanzo beans)
5 cups vegetable broth
1/2 teaspoon garlic powder
salt and pepper, to taste
1 1/2 cups water
1 cup couscous, uncooked
1/4 teaspoon cinnamon
1/4 teaspoon cumin