Chickpea and Butternut Squash Stew

• 2 T olive oil or butter
• 1 carrot diced
• 1 onion diced
• 1/2 red bell pepper chopped
• 1 T cumin seeds
• 1 bay leaf
• 2 16 oz cans chickpeas, drained
• 1 32 oz container butternut squash soup
• 1 1/2 cups couscous

Heat butter or oil in saucepan over medium heat and sauté carrot until soft, then add onions and bell pepper and cook several minutes more. Add cumin seeds and bay leaf.

Puree 1 c chickpeas and 1 c squash soup in blender, then add to carrot mixture along with remaining whole chickpeas and soup. Simmer 20 minutes and season with sea salt and black pepper.

Place couscous in bowl and stir in 1 1/2 c bowling water. Cover and let stand while soup cooks, then fluff with a fork. Place couscous in several bowls and ladle stew around inside bowls.