• prep: 15 min
• cook: 35 min
• total: 50 min

servings:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 garlic clove, minced
• 1 stalk celery, diced
• 1 carrot, diced
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger
• 2 teaspoons salt
• 1 (14.5-ounce) can diced tomatoes
• 1 small butternut squash, peeled and cut into chunks (about 2 cups)
• 2 cups cauliflower florets (1 small head)
• 2 cups low sodium vegetable broth
• 2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained
• 1/4 cup raisins or currants
• 3 cups cooked couscous

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