Butternut Squash And Chickpea Stew With Couscous

• 2 tablespoons olive oil
• 1 medium carrot, diced
• 1 small onion, diced
• 1/2 red bell pepper, chopped
• 1 tablespoon whole cumin seed
• 1 bay leaf, crumbled
• 2 (16 ounce) cans chickpeas, rinsed and drained
• 1 (32 ounce) container butternut squash soup
• 1 1/2 cups couscous

1. Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
2. Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
3. Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
4. Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
5. Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
6. Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

olive oil, carrot, onion, red bell pepper, cumin, bay leaf, chickpeas, soup, couscous

Taken from www.food.com/recipe/butternut-squash-and-chickpea-stew-with-couscous-299749 (may not work)