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1 Tbsp Cumin
1 Tbsp Ginger
1 Tbsp Paprika
1/4 Tsp Cayenne
1/2 Tsp Tumeric
1 2 inch piece of cinnamon stick.
1 Sliced medium Onion
3 or 4 Skinned chopped Tomatoes
2 Cups Chickpeas (cooked or canned)
3 Cups Pumpkin (or other squash) peeled and cut into 1 inch chunks
3 1/2 Cups Veg Stock.
Heat some olive oil in a large pot and cook the cinnamon in the oil for a minute or two.
Add the onions and cook until soft and light brown.
Add the remaining spices and stir for a few seconds.
Add the tomatoes and cook until slightly soft.
Dump in the Pumpkin, Chickpeas, and stock.
Bring to a boil then reduce to a simmer and cook for ~15 mins. Until the pumpkin is tender.
Serve over couscous with a dollop of yogurt.