Moroccan Chickpea and Pumpkin Stew

Ingredients

• 2 tablespoon olive oil
• 1 piece brown onion, diced
• 2 clove garlic, crushed
• 2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 teaspoon sweet paprika
• 700 gram butternut pumpkin, peeled and cubed
• 2 tin chickpeas, drained
• 1 tin diced tomatoes
• 500 millilitre vegetable stock
• 1 cup couscous, to serve
• 1/2 bunch coriander, chopped

Instructions

1. 1Heat the oil in a large pot over medium heat and cook the onion for 5 minutes until soft.
2. 2Add the garlic, cumin, cinnamon and paprika and stir for 1 minute.
3. 3Add the pumpkin, chickpeas, tomatoes and stock and stir to combine.
4. 4Bring to a simmer, cover and cook for 25 minutes until the pumpkin is tender.
5. 5Meanwhile, put the couscous in a bowl, pour over 1 cup of boiling water, cover and stand for 5 minutes, then fluff with a fork.
6. 6Season the stew with salt and serve over couscous, topped with coriander.