Chickpea And Winter Vegetable Stew

• 2 teaspoons extra virgin olive oil
• 1 cup chopped onion
• 1 cup sliced leek
• 1/2 teaspoon ground coriander
• 1/2 teaspoon caraway seed, crushed
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced
• 3 2/3 cups vegetable stock, divided
• 2 cups cubed peeled butternut squash
• 1 cup sliced carrot
• 3/4 cup cubed peeled yukon gold potato
• 1 tablespoon harissa
• 1 1/2 teaspoons tomato paste
• 3/4 teaspoon salt
• 1 lb turnip, peeled and each cut into 8 wedges (about 2 medium)
• 1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 teaspoons honey
• 1 1/3 cups uncooked couscous
• 8 lemon wedges

1. Heat oil in a large saucepan over medium-high heat. Add onion and leek; saute 5 minutes.
2. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil.
3. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
4. Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous.
5. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.

extra virgin olive oil, onion, leek, ground coriander, caraway, ground cumin, ground red pepper, garlic, vegetable stock, carrot, harissa, tomato paste, salt, chickpeas, parsley, honey, couscous, lemon wedges

Taken from www.food.com/recipe/chickpea-and-winter-vegetable-stew-405147 (may not work)