This lovely dish is full of Moroccan spices and tender vegetables.  It is quick and easy to make and makes for the perfect dinner.  It is hearty, vegan-friendly and warms up great the next day.  A must make recipe if you enjoy sweet potatoes, butternut squash, and chickpeas.

• 2 tablespoons oil
• 1 small onions, roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon crushed red pepper or chili powder
• 1 teaspoon cinnamon
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1/2 of a medium butternut squash, peeled and cut into chunks
• 2 sweet potato, cut into chunks
• 1 carrots, cut into chunks
• 2 cups vegetable broth 
• 2 tablespoons lemon juice
• Salt and pepper
• 1 20-ounce can chickpeas, drained and rinsed
• 1 cup cooked couscous

1. Heat the oil in a large pot over medium heat. Add the onions and cook until soft, about 10 minutes.
2. Add the cumin, coriander, crushed red pepper, cinnamon, garlic, and tomato paste; cook for a minute or two until fragrant.
3. Add the squash, sweet potato, carrots and toss well to coat. Pour 2 cups of the stock and the lemon juice over the vegetables and bring to a boil and then a gentle simmer.
4. Cook partially covered over a low heat for about 30 minutes until the vegetables are tender. Season with salt and pepper. Add the chickpeas and simmer for an additional 5 to 10 minutes.
5. Meanwhile, cook the couscous according to package.  Either with boiling water or boiling vegetable broth for more flavour.
6. Spoon vegetables and sauce over warm couscous and serve!

adapted from katherinemartinelli Share on Facebook Tweet Follow us Share Share Share Share Share