3 Tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 tsp turmeric
2 tsp ground ginger
2 tsp ground cinnamon
2 medium carrots, peeled and sliced
2 cups water
1 lb butternut squash or sugar pumpkin, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes
1 14-oz can chickpeas, drained and rinsed
2 tsp harissa, or more to taste
3/4 cup raisins or dried cherries
3 tsp honey
Kosher salt and black pepper, to taste
Lemon wedges, for serving
Parsley leaves, for garnish
Make this stew in a Dutch oven or large tagine (with a diffuser, or a tagine that is safe for stove top cooking).
In your pan over low heat, heat the oil and add onions. Cook gently for 5 minutes, then add garlic, turmeric, ginger and cinnamon. Cook, stirring, for 1 minute until the paste becomes slightly aromatic.
Add carrots and water, stir, and cover the pot. Cook on lowest heat for 10 minutes.
Add squash or pumpkin, sweet potato, chickpeas, harissa, raisins and honey, plus 1/4 tsp each of salt and pepper. Stir everything together. Cover and simmer until vegetables are tender, 20-30 minutes.
Taste, and adjust seasoning with salt and pepper. Garnish with parsley leaves, and serve with couscous and lemon wedges to squeeze over the vegetables