Butternut Squash and Chickpea Stew with Couscous

Sounds random, but this stuff rocks! There is this sweet and savory balance to it from the combination of the squash, raisins, spinach, onions and tomatoes. Either way, served over couscous it is belly filling yum.

3 TBSP extra virgin olive oil

1 medium onion, chopped

3 garlic cloves, smashed and minced

6-8 canned plum tomatoes, crushed (from one large can)

1 large cinnamon stick

1 teaspoon ground corinader

1 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

1 2lb butternut squash, peeled and cut into 1 inch cubes

1 16 oz can of chickpeas

3 cups veggie broth

1 inch strip of lemon zest

1/2 cup golden raisins

6 oz fresh spinach leaves

Juice of 1/2 lemon

1/4 cup toasted almond slices

1 package of couscous, prepared according to package directions

Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft and golden, stirring occasionally. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3-5 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins. Cook together, partially covered, for about 25 minutes until the squash is fork tender. Add the spinach and cook until the spinach is wilted. Add lemon juice and season to taste. As of yet we have not added any salt, so don't be shy with the salt and pepper.

Serve this over a bed of couscous sprinkled with the toasted almonds. Don't forget that since they make it super delicious!