Chickpea and Winter Vegetable Stew

Ingredients

• ¾ teaspoon salt
• ¼ cup chopped fresh flat-leaf parsley
• 2 teaspoons extra-virgin olive oil
• 1 cup chopped onion
• 1 cup (1/2-inch) slices leek
• 1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• + 14 more ingredients
• • 8 lemon wedges
  • ¹/₈ teaspoon ground cumin
  • ¹/₈ teaspoon ground red pepper
  • 1 garlic clove, minced
  • 3 ²/₃ cups Simple Vegetable Stock, divided
  • 1 tablespoon harissa
  • ½ teaspoon caraway seeds, crushed
  • 2 cups (1-inch) cubed peeled butternut squash
  • 1 ½ teaspoons tomato paste
  • ½ teaspoon ground coriander
  • 1 ½ teaspoons honey
  • 1 ¹/₃ cups uncooked couscous
  • 1 cup (1/2-inch) slices carrot
  • ¾ cup (1-inch) cubed peeled Yukon gold potato

1. 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 h...

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