2 onions, chopped
2 green peppers, chopped
1 large clove garlic, minced
2 cups bouillon
3 cups pumpkin or winter squash chunks (1″), 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
1 28-oz. can Italian plum tomatoes, chopped
1 teaspoon tumeric
1/2 teaspoon harissa (or to taste)
1 16-oz. 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.

6-8 servings