Chickpea and Winter Vegetable Stew

• extra virgin olive oil↗2 teaspoons
• chopped onion1 cup
• sliced leek1 cup
• ground coriander↗1⁄2 teaspoon
• caraway seed1⁄2 teaspoon

  crushed

• ground cumin↗1⁄8 teaspoon
• ground red pepper↗1⁄8 teaspoon
• garlic clove, minced↗1

  minced

• vegetable stock, divided↗3 2⁄3 cups
• cubed peeled butternut squash2 cups
• sliced carrot1 cup
• cubed peeled yukon gold potato3⁄4 cup
• harissa↗1 tablespoon
• tomato paste↗1 1⁄2 teaspoons
• salt↗3⁄4 teaspoon
• lb turnip, peeled and each cut into 8 wedges (about 2 medium)1
• (15 1/2 ounce) can chickpeas, drained (garbanzo beans)↗1
• cup chopped fresh flat-leaf parsley1⁄4
• teaspoons honey↗1 1⁄2
• cups uncooked couscous↗1 1⁄3
• lemon wedges8

Step-by-step instructions

1. 1

   Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes.

2. 2

   Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil.

3. 3

   Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.

4. 4

   Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous.

5. 5

   Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.