1. Heat 1 tablespoon olive oil over medium heat in a deep saute pan or stock pot. Add onion and saute until beginning to soften, 2 minutes. Add garlic and chiles and saute until fragrant, 30 seconds. Add butternut squash and dry spices; saute 2 minutes. 2. Add 1 1/2 cups chicken stock and tomatoes with juices. (The squash should be just covered with liquid. Add extra chicken stock if necessary.). 3. Bring to a boil and reduce heat and simmer, partially covered, until squash is tender but firm, 15-20 minutes. Add chickpeas and 1 teaspoon salt. Continue to simmer, 10 minutes. Stir in kale and simmer until leaves are wilted and bright green, 2 minutes. 4. While the ragout is simmering bring 2 cups chicken stock to a boil in a medium saucepan, add couscous, 1 tablespoon olive oil and 1 teaspoon salt. Cover and remove from heat. Let sit 5 minutes. Fluff with fork. 5. To serve, spoon couscous into a bowl or shallow plate, leaving a well in the center. Ladle ragout into the center. Garnish with fresh cilantro or parsley leaves. 6. TO MAKE WITH SAUSAGE: 7. As a first step, slice 8 ounces hot Italian sausage into 1/2 inch pieces. Saute in deep saute pan until golden brown on all sides. 8. Transfer sausage to a plate lined with a paper towel. Pour off all but 1 tablespoon rendered fat. Add onion and proceed with instructions above, substituting the sausage fat for the olive oil. 9. Return sausage to the ragout with the chickpeas. ---------------------------------------------------------------------------
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Ingredients
