This delicious stew looks and smells as enticing as it tastes. My sister-in-law, Toni Atlas, provided the inspiration for this recipe.

　　

Ingredients

6 or more servings

　　1 1/2 tablespoons olive oil

　　2 large onions, chopped

　　2 medium potatoes, scrubbed and cut into 3/4-inch chunks

　　2 heaping cups sugar pumpkin or butternut squash, peeled and cut into 3/4-inch chunks (see Note)

　　2 large carrots, peeled and coarsely chopped

　　One 16-ounce can salt-free diced tomatoes, undrained

　　2 teaspoons ground cumin

　　1/2 teaspoon turmeric

　　One 16-ounce can chickpeas, drained and rinsed

　　Salt and freshly ground pepper to taste

　　2 cups water

　　1 cup raw couscous, preferably whole-grain

　　1/4 to 1/2 cup minced fresh parsley, to taste

　　

Step 1

Heat the oil in a soup pot. Add the onions and sauté over medium heat until golden.

　　

Step 2

Add the potatoes, pumpkin or squash, carrots, tomatoes, cumin, and turmeric. Add enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 35 to 40 minutes, or until the vegetables are tender.

　　

Step 3

Stir in the chickpeas, then season with salt and pepper. Simmer over very low heat for 10 to 15 minutes longer.

　　

Step 4

Meanwhile, bring the water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let stand for 10 minutes, then fluff with a fork.

　　

Step 5

To serve the stew, place a small amount of the couscous in each soup bowl, then ladle some stew over it and sprinkle with parsley. Serve at once.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 300

　　

Step 8

Total fat: 5g

　　

Step 9

Protein: 10g

　　

Step 10

Fiber: 10g

　　

Step 11

Carbohydrate: 55g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 130mg

　　Cooks' Note

　　I find that partially baking or briefly microwaving sugar pumpkin or squash makes it much easier to peel and dice. In this case, a very small pumpkin or squash would more than suffice, and microwaving for about 4 to 5 minutes would do the trick. Make sure the pumpkin or squash is cool enough before handling.

　　Vegan Soups and Hearty Stews for All Seasons