Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 stalk celery, diced
• 1 carrot, diced
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
• 2 teaspoons salt
• 1 (14.5-ounce) can diced tomatoes
• 1 small butternut squash, peeled and cut into chunks (about 2 cups)
• 2 cups cauliflower florets (1 small head)
• 2 cups low sodium vegetable broth
• 2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained
• 1/4 cup raisins or currants
• 3 cups cooked couscous

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Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onions and garlic and cook for 3 minutes.
3. Add the celery, carrots, paprika, cinnamon, cumin, ginger and salt. Cook an additional 5 minutes, until the veggies are soft and the spices are fragrant.
4. Add the tomatoes, butternut squash, cauliflower, and vegetable broth, and stir to combine.
5. Cover, reduce the heat to low, and simmer for 15–20 minutes.
6. Stir in the chickpeas and raisins and cook an additional 10–15 minutes or until the vegetables are soft.
7. Serve over couscous with sliced almonds and green or black olives, if desired.