Updated: Apr 29
1/4 cup olive oil
1 large onion
2 celery stalks, chopped
2 large carrots, chopped
1/4 cup chopped parsley and cilantro
2 garlic cloves, minced
1 cup cubed butternut squash
1 cup cooked (canned) chickpeas
2 tablespoon of tomato paste
3 cups vegetable broth
2 cups water
1 teaspoon cumin
1/8 teaspoon cinnamon
2-3 cups of prepared couscous or rice or quinoa
Dice the onion and sauté in the olive oil until translucent. Add the carrots, celery, garlic and the parsley and cilantro to the onion together with a pinch salt. Cover and cook over medium-high heat for 5 minutes. Add the cubed squash. Cook another 5 minutes.
Cut the zucchini into small cubes and add to the pot. Let cook for a few minutes and then add the chickpeas and the tomato paste. Stir and add liquids.
Let boil over high heat, then lower to medium heat and cook until vegetables are soft. Add 1/2 teaspoon of cumin and sprinkle some cinnamon.
Serve over the cooked couscous.