INGREDIENTS
1
Bay leaf
1
Carrot, diced (3/4 cup), medium
2 16 ounce cans
Chickpeas
1
Onion, diced (1 cup), small
1/2
Red bell pepper, chopped (1/2 cup)
1 32 ounce container
Butternut squash soup
1 1/2 cups
Couscous
2 tbsp
Olive oil
1 tbsp
Cumin seeds, whole