A Great bright meal for cold weather.
1 medium onion, chopped
1 sweet red pepper, coarsely chopped
4 TBL olive oil
3 medium carrots peeled and sliced
4-6 tsp. Moroccan La Kama
2 cups orange winter squash, cubed
1 yam, cubed
1 can (19 0z) chick peas, rinsed
1 cup orange juice
1 cup stock
1 bunch parsley chopped
Salt to taste
Sauté onion and red pepper in olive oil for 3 minutes.
Add carrots and cook for 2 minutes.
Add the Moroccan La Kama and cook 2 minutes.
Stir the cubed vegetables and chickpeas. Season.
Pour both the orange juice and stock over. Cover, lower heat and simmer until the squash is cooked and begins to break down, adding more liquid if necessary.
Before removing from heat, stir in half of the chopped parsley.
Serve over couscous, garnished with the remaining parsley and with a side salad.