Chickpea and Winter Vegetable Stew

INGREDIENTS

2 tsp

extra-virgin olive oil

1 cup

chopped onion

1 cup

(1/2-inch) slices leek

1/2 tsp

ground coriander

1/2 tsp

caraway seeds, crushed

1/8 tsp

ground cumin

1/8 tsp

ground red pepper

garlic clove, minced

3 2/3 cups

Simple Vegetable Stock, divided

2 cups

(1-inch) cubed peeled butternut squash

1 cup

(1/2-inch) slices carrot

3/4 cup

(1-inch) cubed peeled Yukon gold potato

1 tbsp

harissa

1 1/2 tsp

tomato paste

3/4 tsp

salt

1 lb

turnips, peeled and each cut into 8 wedges (about 2 medium)

1 15 1/2 ounce can

chickpeas (garbanzo beans), drained

1/4 cup

chopped fresh flat-leaf parsley

1 1/2 tsp

honey

1 1/3 cups

uncooked couscous

lemon wedges