Moroccan-Style Vegetable Stew

Moroccan-Style Vegetable Stew
Serves: 6 or more
From Vegan Soups and Hearty Stews for All Seasons.
•1 1/2 tablespoons olive oil
•2 large onions, chopped
•2 medium-large potatoes, scrubbed and cut into 3/4-inch chunks
•2 heaping cups raw pumpkin or butternut squash, peeled and cut into 3/4-inch chunks
•2 large carrots, peeled and coarsely chopped
•One 14-ounce can diced tomatoes, undrained
•2 teaspoons ground cumin
•1/2 teaspoon ground turmeric
•One 15- to 16-ounce can chickpeas, drained and rinsed
•Salt and freshly ground pepper to taste
•1 cup raw whole-grain couscous (see note)
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, and season to taste with salt and pepper. Simmer over low heat for 15 minutes more.
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. Place a small amount of the couscous in each soup bowl, then ladle the stew over it. Serve at once.
Note: Couscous is presteamed, cracked semolina, and though you can find the refined variety in supermarkets (packaged in small boxes), do try the whole grain variety, which is available in bulk in natural goods stores. It’s more nutritious and is a lovely tan color.
Variation: Substitute one large sweet potato for the white potatoes.