2 tablespoons oil
1 small onion, finely diced
2 1/2 teaspoons sweet paprika
6 garlic cloves, minced
15 fresh flat-leaf parsley springs, minced
3 carrots, peeled and sliced
2 small potatoes (about 1/2 pound) peeled and diced
2 cups vegetable broth
2 zucchini, diced
1 medium globe eggplant, peeled and diced
8 oz. green beans cut into 1-inch pieces
8 oz. fresh fava beans
salt and freshly ground black pepper
1/4 teaspoon cayenne

In saucepan over medium heat, heat oil and cook onion, stirring occasionally until tender, 6-8 minutes
Add paprika, parsley and garlic, stir to blend
Add the carrots, potatoes and broth
Cover and cook until carrots lose their crispness, 8-10 minutes
Reduce heat to medium low and add the zucchini, eggplant, green beans and fava beans
Cover and cook until all vegetables are tender, 25-30 minutes
Season with salt, pepper and cayenne to taste
Serve over couscous