- 1½ tablespoons olive oil
- 2 large onions, chopped
- 2 medium-large potatoes, scrubbed and cut into ¾-inch chunks
- 2 heaping cups raw sugar pumpkin or butternut squash,
- peeled and cut into ¾-inch chunks (see Note)
- 2 large carrots, peeled and coarsely chopped
- 14-ounce can diced tomatoes, undrained
- 2 teaspoons ground cumin, or to taste
- ½ teaspoon ground turmeric
- Dried hot red pepper flakes, to taste
- 15- to 16-ounce can chickpeas, drained and rinsed
- Salt and freshly ground pepper to taste
- 1 cup raw couscous, preferably whole grain (see Note)
- Minced fresh parsley for garnish
- Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden.
- Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.
- Add the chickpeas, then season to taste with salt and pepper. Simmer over low heat for 15 minutes longer.
- Meanwhile, place the couscous in an ovenproof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork.
- To serve, place a small amount of the couscous in each soup bowl, then ladle the stew over it. Garnish each serving with parsley, if desired.