Eat For Eight Bucks: Chickpea Pumpkin And Raisin Couscous

Ingredients

• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon cayenne
• Olive oil
• 1 cinnamon stick, about 2 inches
• 1 medium onion, peeled and cut into fine half rings
• 3 medium tomatoes (12 ounces), peeled and finely chopped (I used canned)
• 2 cups cooked, drained chickpeas
• 2 heaped cups peeled, seeded pumpkin or butternut squash cut into 1-inch dice
• 2 tablespoons raisins
• 3 1/2 cups vegetable or chicken stock
• Salt
• 1 cup zucchini cut into 1/2-inch dice
• 2 cups whole wheat couscous
• 1 tablespoon finely chopped cilantro
• 1 tablespoon finely chopped parsley
• Harissa (or sambal or any chile-garlic sauce)

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