Ingredients

Instructions

  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.