Ingredients

The following ingredients have 7 Servings
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 carrot, cut in 1/4 in coins
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fresh ginger, grated ((or 1/4 teaspoon ground ginger))
  • 2 teaspoons kosher salt
  • 1 14.5 ounce can diced tomatoes
  • 1 small butternut squash, peeled and cut into chunks ((about 2 cups))
  • 2 cups cauliflower florets ((1 small head))
  • 2 cups low-sodium vegetable broth
  • 2 cups cooked chickpeas ((or 1 15-ounce can, rinsed and drained))
  • 1/4 cup raisins or currants
  • 3 cups cooked couscous
  • Optional accompaniments: slivered or sliced almonds, diced green or black olives

Instruction

  • Heat the oil in a large pot over medium heat.
  • Add the onions and garlic and cook for 3 minutes.
  • Add the carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
  • Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
  • Cover, reduce the heat to low, and simmer for 15-20 minutes.
  • Stir in the chickpeas and raisins and cook an additional 10-15 minutes or until the vegetables are soft.
  • Serve over couscous