Chickpea and Pumpkin Stew with Harissa

2 cups 1-inch diced pumpkin or winter squash, (tossed in olive, smoked paprika, salt and pepper)
4 tablespoons olive oil
1 cup Israeli (whole wheat, if you can find) couscous
2 1/2 to 3 cups chicken or vegetable stock
1 small onion, diced
4 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon roasted ground cumin seeds
1 teaspoon roasted ground coriander seeds
1/2 teaspoon saffron
pinch of cayenne
Sea salt and freshly ground black pepper to taste
2 medium tomatoes, chopped
1 tablespoon harissa (recipe here), plus extra for garnish
1 1/2 cups cooked chickpeas (from dried or canned)
Squeeze of lemon juice
1/4 cup chopped cilantro
Yogurt for drizzling on top
Fresh mint, chopped for garnish

Preheat the oven to 425 degrees.  Toss the squash with 1 tablespoon olive oil, smoked paprika, salt and pepper.  Roast the pumpkin/squash for 35-40 minutes, until tender and lightly browned.  Set aside.

Heat a medium-sized pot with 1 tablespoon olive oil.  When hot, add the couscous, and sauté 3 to 4 minutes.  Add 2 cups water.  Bring to a boil, then turn the heat down to a simmer, and continue cooking 10-12 minutes, until the couscous is al dente.  Drain and set aside.

In a soup pot or deep skillet, heat 2 tablespoons of olive oil.  When hot, add the onions and sauté until translucent.  Add the garlic, smoked paprika, ground cumin, ground coriander, saffron, cayenne, and salt and pepper, and sauté ~ 30 seconds.  Add the tomatoes and sauté 3-4 minutes.  Add the harissa, chickpeas and  2 1/2 cups of stock.  Bring to a boil, then reduce the heat, and simmer for 20 minutes.  Ladle half of the soup into a blender, and blend to a smooth puree (or transfer to a bowl and blend with an immersion blender).  Return the puree back to the pot and stir to combine.  Add more stock if needed (should be a thick but creamy consistency).  Taste and reseason with salt if needed.  Add the chopped cilantro and stir to combine.  Finish with a squeeze of lemon.

Place some of the reserved couscous in the bottom of each bowl.  Ladle the soup on top.  Top with roasted squash, a drizzle of yogurt, and harissa (you can thin out the harissa paste a bit with a little stock).  Garnish with chopped mint.

Note: Save time by preparing the harissa and couscous in advance.