Soak the fresh broad beans for at least 1 hour.

Cut the vegetables.

Mix the salt, turmeric, ginger and ras el hanout.

Fry a chopped onion in olive oil in a pot, then fry the chicken drumsticks with half of the spice mixture for 5 to 10 minutes over high heat.

Remove the chicken drumsticks and roast them on a baking tray for 1 hour at 170°C.

Put the carrots, white cabbage and turnip in the pot.

Add the remaining spice mixture, tomato paste and chopped tomatoes to the pot.

Blend the coriander with a little water, then add it to the pot.

Pour in 2 litres of water and cook the vegetables over very low heat.

Moisten the fine semolina with water, salt, melted butter and olive oil in a bowl.

Fluff the semolina, then steam it in a couscoussier.

Return the semolina to the bowl and fluff it before steaming it again, repeating this process three times.

Steam the zucchinis separately.

Add the kabocha squash, chickpeas and fresh broad beans to the pot for the final 20 minutes of cooking.

Fry onions with olive oil, a cinnamon stick, raisins and a little vegetable broth in a small saucepan.

Let the onions caramelize while watching them.

Arrange the semolina in a large serving bowl with the vegetables, chickpeas, broad beans, chicken drumsticks and caramelized onions.

Pour over a little sauce.