Couscous with pumpkin gravy and chickpeas

Ingredients:

Chickpeas and couscous

• 1 can (425 g) canned chickpeas, rinsed
• 3 tbsp. l. olive oil
• 1 red onion, chopped
• 3 cloves garlic, thinly sliced
• 1 can (425 g) canned diced tomatoes
• 1.5 tsp. ras el hanout seasonings
• 1 cinnamon stick, broken in half
• 3 cups lightly salted chicken broth
• 0.5 cups chopped dried apricots
• 1 small butternut squash, peeled and cut into 2.5cm pieces (about 1 kg)
• 1 package (150 g) of baby spinach
• 2 tbsp chopped fresh mint
• 2 tbsp chopped fresh parsley
• Juice of half a lemon
• For serving: hot couscous or rice

Ras el Hanout dry spice mix

• 1 cinnamon stick
• 2 pieces of galangal
• 1 tbsp. ground ginger
• 8 allspice berries
• 8 white or green cardamom seeds
• 1 teaspoon of anise
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon lavender
• 2 small pieces of orris root
• 5 dried rose buds
• 4 whole cloves
• 6 turmeric fruits
• A pinch of mace
• 1/2 tsp ground cayenne pepper
• Grind all ingredients

Preparation:

1. Heat olive oil in a medium dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout, and cinnamon and cook until the tomato juices thicken, about 3 minutes. Add the broth, dried apricots, pumpkin, and chickpeas, and a pinch of salt and black pepper. Bring to a simmer and cook until the pumpkin is tender, about 25 minutes.
2. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and stir in the mint, parsley, and lemon juice. Remove the cinnamon stick and season with salt and pepper to taste. Serve with hot couscous or rice.