Chick-Pea and Vegetable Stew with Couscous

Directions

1. 1

   1 cup chickpeas -- dry 1 onion -- diced 1/4" 2 garlic cloves -- minced 1 1/2 teaspoons paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon cay

2. 2

   Drain and cook in 5 cups water until tender, about 2 to 3 hours

3. 3

   Drain, reserving the broth, and set aside

4. 4

   Warm a cup of the check-pea broth in a skillet or sup pot and add the onion, garlic, and the dried spices

5. 5

   Simmer gently until the onions have begun to soften, about 7 minutes

6. 6

   Don't let the pan dry out or the spices will burn

7. 7

   Add more liquid as needed

8. 8

   Once the onions are soft, add the chickpeas, pepper, squash, the juice from the tomatoes, and the chopped tomatoes, the raisins, the parsley