Recipe Type: Butternut Squash, Cauliflower, Chickpea, Dinner, Kid-Friendly, Lunch, Pasta, Pescatarian, Quick & Easy, Tomato, Vegan, Vegetarian, Weelicious
Ingredients: 1 (14.5-ounce) can diced tomatoes, 1 carrot, diced, 1 garlic clove, minced, 1 small butternut squash, peeled and cut into chunks (about 2 cups), 1 small onion, diced, 1 stalk celery, diced, 1 tablespoon olive oil, 1 teaspoon paprika,1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/4 cup raisins or currants, 2 cups cauliflower florets (1 small head), 2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained, 2 cups low sodium vegetable broth, 2 teaspoons salt, 3 cups cooked couscous
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This information is per serving.
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