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PREPARATION (2 hours or overnight) Rinse peas and sort.
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Place in a bowl, cover with boiling water and soak for at least 1 hour or overnight.
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Drain, place in a large saucepan and cover with fresh water.
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Cover (lid) and bring to a boil.
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Cook over medium heat until tender, about 1 hour.
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Drain and set aside.
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COOKING (40 minutes) Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan over low-medium heat.
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Add the garlic, onion, cinnamon, paprika and cumin.
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Cook, stirring occasionally, until the onion is soft, about 3 minutes.
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Add the carrots, turnips and sweet potatoes and cook, stirring continuously, for 5 minutes.
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Add the tomato juice and stock and bring to a boil.
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Cover, reduce the heat and simmer for 15 minutes.
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Add the chickpeas, okra/squash, apricots, mushrooms and parsley and simmer until the vegetables are tender, about 10 to 12 minutes.
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14
Season to taste with the salt and pepper.
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15
Bring the water to a boil in a large saucepan.
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Add the couscous and sultanas and mix well with a fork.
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Remove the pan from the heat and let stand for 2 minutes to allow pasta to swell.
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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.
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Spoon couscous around the edge of a serving dish.
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Garnish with the chives.
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Spoon chickpea and vegetable mixture in the center and sprinkle with rose petals, if using.
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Serve immediately.
