2 onions, chopped
2 green peppers, chopped
1 large clove garlic, minced
2 cups bouillon
3 cups pumpkin or winter squash chunks (1″ or so), peeled
2 medium red-skinned potatoes, cut in 1/2″ pieces
3 cups cauliflower florets
4 carrots, diced
1 Granny Smith or other green apple, cut into 1/2″ pieces
1/2 cup dried apricots, quartered if large
1 28-ounce can Italian plum tomatoes, broken up
1 teaspoon turmeric
1/2 teaspoon harissa (or to taste)
1 16-ounce can chick peas
juice of one lemon
cooked couscous or whole grains of your choice

Cook onions, green peppers and garlic in the bouillon to soften, 5-10 minutes. Add remaining ingredients as they are chopped and the spices and cook 20-30 minutes, or until the pumpkin or squash is tender, adding more bouillon if needed. Stir in chick peas and lemon juice and serve over couscous or the whole grains of your choice. (Quinoa makes a particularly good substitute for couscous).

6-8 servings