1
Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
2
Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
3
Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
4
Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
5
Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
6
Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

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Nutrition Facts
Serving Size 1 (231g) Recipe makes 6 servings The following items or measurements are not included below: butternut squash soup
Calories 397
Calories from Fat 61		(15%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 465mg		19%
Potassium 419mg		11%
Total Carbohydrate 70.9g		23%
	Dietary Fiber 9.6g	38%
	Sugars 1.4g
Protein 13.5g		26%
Vitamin A 2069mcg		41%
Vitamin B6 0.8mg		41%
Vitamin B12 0.0mcg		0%
Vitamin C 26mg		43%
Vitamin E 0mcg		2%
Calcium 74mg		7%
Iron 3mg		18%
detailed view... how is this calculated?

Butternut Squash and Chickpea Stew With Couscous