Moroccan Vegetable Stew

11/2 tablespoons olive oil

2 large onions, peeled and chopped

2 medium potatoes, scrubbed and cut into 3/4-inch chunks

2 heaping cups, peeled 3/4-inch chunks butternut squash or sugar (pie) pumpkin

2 large carrots, peeled and coarsely chopped

1 can (14-16 ounces) salt-free diced tomatoes

2 teaspoons ground cumin

½ teaspoon ground turmeric

Water, as needed

1 can (14-16 ounces) chickpeas, drained and rinsed

salt and freshly ground pepper to taste

1 cup uncooked couscous, preferably whole grain

¼-½ cup minced fresh parsley

Heat the oil in a soup pot. Add the onions and cook, stirring, over medium heat until golden, about 10 to 12 minutes.

Add the potatoes, squash (or pumpkin), carrots, tomatoes, cumin and turmeric. Add enough water to cover all but about 1/2-inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 35 to 40 minutes, or until the vegetables are tender.

Stir in the chickpeas, then season with salt and pepper. Simmer over very low heat for 10 to 15 minutes longer.

Meanwhile, bring 2 cups of water to a boil in a small saucepan. Stir in the couscous, cover, and remove from the heat. Let stand for 10 minutes, then fluff with a fork.

To serve, place a small amount of couscous in each soup bowl, then ladle some stew over it and sprinkle with parsley.

Serves six.

"Vegan Soups and Hearty Stews for All Seasons" by Nava Atlas (2009 Broadway Books 2009)