Chickpea and Winter Vegetable Stew

• 2 teaspoons extra-virgin olive oil
• 1 cup chopped onion
• 1 cup cleaned and trimmed leek, cut into 1/2-inch slices
• 1/2 teaspoon ground coriander
• 1/2 teaspoon caraway seeds, crushed
• 18 teaspoon ground cumin
• 18 teaspoon ground red pepper
• 1 clove garlic, minced
• 3 23 cups vegetable stock, divided
• 2 cups peeled butternut squash, cut into 1-inch cubes
• 1 cup carrot, cut into 1/2-inch slices
• 3/4 cup Yukon gold potato, peeled and cut into 1-inch cubes
• 1 tablespoon harissa (North African hot sauce, available in specialty stores)
• 1 1/2 teaspoons tomato paste
• 3/4 teaspoon salt
• 1 pound turnips (about 2 medium), peeled and each cut into 8 wedges
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 teaspoons honey
• 1 13 cups uncooked couscous
• 8 lemon wedges

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

extravirgin olive oil, onion, ground coriander, caraway seeds, ground cumin, ground red pepper, clove garlic, vegetable stock, butternut squash, carrot, gold potato, hot sauce, tomato paste, salt, chickpeas, parsley, honey, couscous, lemon wedges

Taken from cooking.nytimes.com/recipes/1015219 (may not work)