Preparation

• Slice the red onions. Cut the bell pepper into strips. Peel and slice the Jerusalem artichokes. Place all the vegetables, also the tomatoes, in a large oven dish.
  Rinse the chickpeas and put them in the baking dish with the other vegetables.
  Preheat the oven to 220 degrees.
  Cover the vegetables with olive oil. Sprinkle with coarse sea salt and ground black pepper. Let the vegetables grill in the oven for an hour.
• Heat 50 ml olive oil in a pan with a thick bottom. Fry the spring onions cut into rings and the crushed garlic. When these have turned nice and brown, add the pearl couscous and stir for a few minutes. Then add the vegan chicken stock together with the thyme leaves. Stir well. Cover the pan and let the pearl couscous cook for 20 minutes. Stir every now and then. In the meantime, check whether there is enough stock in the pan. The pearl couscous does not have to be completely soft, that will not happen.

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• Spoon the vegetables in the oven a few times during the hour that it is baking in the oven. Take the vegetables out of the oven after an hour. Stir into the pearl couscous and serve.