As usual, I made changes to the recipe and am posting the recipe WITH my changes.
1/2 large sweet onion, coarsely chopped
Olive oil, for sautéing
6 cloves garlic, minced
4 to 5 carrots, well-scrubbed, then cut in 1/4-inch slices
1 large sweet potato, peeled, quartered lengthwise, then cut crosswise in 1/4-inch slices
2 (15-ounce) cans diced tomatoes
2 (15-ounce) cans garbanzos, undrained
1 cup water
1/2 vegetable bouillon cube
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon nutmeg
3/4 teaspoon salt
1/4 teaspoon ground pepper, or to taste
1 (5-ounce) clamshell package baby spinach leaves
Whole Grain couscous
In a large stockpot, sauté the onions in hot oil until tender. Add the garlic, carrots and sweet potatoes; continue sautéing while getting the other ingredients together – about 5 minutes, stirring occasionally.
Add all of the remaining ingredients, except the spinach leaves; bring to a boil over high heat, then reduce the heat to medium-low and cook gently (uncovered) for about 15 minutes, or until the carrots and sweet potatoes are fork tender, but not disintegrating. (If a slightly thicker broth is desired, mash a few of the garbanzos against the inside of the stockpot, then stir the mashed beans back into the soup).
About 5 to 10 minutes before ready to serve, cook the couscous according to package directions.
Also, stir the spinach leaves into the stew, then continue cooking slowly for 4 to 5 minutes, or just until the leaves are wilted, but still bright green.
Taste and adjust seasonings, if needed.
Serve the stew over cooked couscous. Refrigerate leftovers.