Photo by Catherine McCord
Recipe information
Total Time
35 minutes
Yield
Makes 6–8 servings
Ingredients
1
tablespoon olive oil
1
small onion, diced
1
garlic clove, minced
1
stalk celery, diced
1
carrot, diced
1
teaspoon paprika
1
/2 teaspoon ground cinnamon
1
/2 teaspoon ground cumin
1
/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
2
teaspoons 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
Need to make a substitution?
Preparation
Step 1
1. Heat the oil in a large pot over medium heat.
Step 2
2. Add the onions and garlic and cook for 3 minutes.
Step 3
3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
Step 4
4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
Step 5
5. Cover, reduce the heat to low, and simmer for 15–20 minutes.
Step 6
6. Stir in the chickpeas and raisins and cook an additional 10–15 minutes or until the vegetables are soft.
Step 7
7. Serve over couscous with sliced almonds and green or black olives, if desired.