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
Directions
- 1. Heat the oil in a large pot over medium heat.
- 2. Add the onions and garlic and cook for 3 minutes.
- 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.
- 4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
- 5. Cover, reduce the heat to low, and simmer for 15–20 minutes.
- 6. Stir in the chickpeas and raisins and cook an additional 10–15 minutes or until the vegetables are soft.
- 7. Serve over couscous with sliced almonds and green or black olives, if desired.
