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Ingredients

• 2 tablespoons  olive oil
• 1   medium carrot, diced (3/4 cup)
• 1 small  onion, diced (1 cup)
• 1/2   red bell pepper, chopped (1/2 cup)
• 1 tablespoon  whole cumin seeds
• 1   bay leaf, crumbled
• 2 16-ounce  cans chickpeas, rinsed and drained, divided
• 1 32-ounce  container butternut squash soup, divided
• 1-1/2 cups  couscous

Description

Prepared Creamy Soups Like Butternut Squash, Corn, And Potato-leek Make Great Bases For Hearty Stews That Sneak An Extra Veggie Serving Past Picky Eaters.

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