Middle Eastern Vegetables
1 tablespoon vegetable oil
2 lrg onions chopped
2 mediums potatoes scrubbed, and
cut into 1/2" chunks
2 cups chunks (½") peeled butternut squash - (heaping)
2 lrg carrots peeled, and
cut into 1/2" dice
1 can diced tomatoes - (14 to 16 oz) undrained
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 can chickpeas - (15 1/2 oz) rinsed, drained
1/4 cup chopped fresh flat-leaf parsley
In soup pot, heat oil over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Add potatoes, squash, carrots, tomatoes and barely enough water to cover. Bring to a simmer, then add cumin and turmeric and simmer gently, covered, until vegetables are tender, about 25 minutes. Add chickpeas and season to taste with salt and pepper. Simmer over low heat another 5 minutes.
Meanwhile, put couscous into an ovenproof bowl and cover with 2 cups boiling water. Cover bowl and let stand 5 to 10 minutes, then fluff couscous with fork.
Add a crunchy, cabbage-based salad and some warmed flatbread for a simple, hearty meal.