Butternut Squash and Chickpea Stew

INGREDIENTS

1. 1large onion, chopped
2. 2tablespoons olive oil
3. kosher salt and black pepper
4. 2medium zucchini (about 1 pound total), cut into 1 1/2-inch pieces
5. 1butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
6. 115.5-ounce can diced tomatoes
7. 115.5-ounce can chickpeas, rinsed
8. 1teaspoon ground ginger
9. 1teaspoon ground coriander
10. 1cup couscous
11. fresh cilantro leaves, for serving

DIRECTIONS

1. Heat the oil in a large pot over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the zucchini and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add the squash, tomatoes, chickpeas, ginger, coriander, and ¼ teaspoon each salt and pepper. Cook, covered, stirring occasionally, until the squash is tender, 15 to 18 minutes.
2. Meanwhile, cook the couscous according to the package directions.
3. Serve the couscous topped with the stew and cilantro leaves.
4. Source: realsimple.com