Step 1

Heat the oil in a soup pot. Add the onions and sauté over moderate heat until golden.

Step 2

Add the potatoes, pumpkin or squash, carrots, tomatoes, and just enough water to cover. Bring to a simmer, then add the seasonings and simmer gently, covered, for approximately 45 minutes, or until the vegetables are tender.

Step 3

Add the chickpeas, then season to taste with salt and pepper. Simmer over low heat for 15 minutes longer.

Step 4

Meanwhile, place the couscous in an ovenproof bowl. Cover with 2 cups boiling water, then cover the bowl and let stand for 10 minutes. Fluff with a fork.

Step 5

To serve, place a small amount of the couscous in each soup bowl, then ladle the stew over it. Garnish each serving with parsley, if desired.