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1
Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion.
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2
Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices.
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3
Stir together for about 1 minute and add the tomatoes.
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4
Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes.
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5
Add the chickpeas, 2 quarts water and the bouquet garni.
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6
Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
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7
Meanwhile, trim the stems off the okra and place in a large bowl.
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8
Salt generously, douse with the vinegar and let sit for 30 minutes to an hour.
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9
Drain the okra and rinse thoroughly.
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10
Set aside.
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11
After 1 1/2 hours, season the chickpeas with salt to taste and add the harissa, tomato paste, red pepper and okra.
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12
Bring back to a simmer and simmer 30 to 45 minutes, or until okra and beans are tender.
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13
Remove a cup of broth to use for flavoring the couscous.
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14
Stir in the chopped fresh herbs and simmer another few minutes.
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15
Taste and adjust salt.
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16
The stew should be spicy and flavorful.
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17
Reconstitute and steam the couscous (see recipe).
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18
Serve the couscous in wide bowls or mound onto plates and top with the stew.
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19
Pass more harissa at the table.
