Chickpea & Winter Vegetable Stew

• 2 teaspoons extra-virgin olive oil 
• 1 cup chopped onion 
• 1 cup (1/2-inch) slices leek
• 1/2 teaspoon ground coriander
• 1/2 teaspoon caraway seeds, crushed
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 garlic clove, minced $
• 3 2/3 cups vegetable stock
• 2 cups cubed peeled butternut squash
• 3/4 cup cubed peeled Yukon gold potato
• 1 1/2 teaspoons tomato paste 
• 3/4 teaspoon salt 
• 1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 teaspoons honey 
• 1 1/3 cups uncooked couscous 

Heat oil in a large saucepan over medium-high heat. Add onion and leek; sauté 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Simple Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey.
Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork.

This was a really good winter comfort food! We had a whole wheat baguette with the stew. It was VERY filling, I only ate about 1/2 the bowl.