Butternut Squash and Chickpea Stew

Ingredients

• 1 large onion, chopped
• 2 tablespoons olive oil
• kosher salt and black pepper
• 2 medium zucchini (about 1 pound total), cut into 1½-inch pieces
• 1 butternut squash (about 1½ pounds), cut into ½-inch pieces
• 1 15.5-ounce can diced tomatoes
• 1 15.5-ounce can chickpeas, rinsed
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 cup couscous
• fresh cilantro leaves, for serving

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