Chickpea And Winter Vegetable Stew

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2 teaspoons extra-virgin olive oil

1 cup chopped onion

1 cup (1/2-inch) slices leek

1/2 teaspoon ground coriander

1/2 teaspoon caraway seeds, crushed

1/8 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 garlic clove, minced

3 2/3 cups Simple Vegetable Stock, divided

2 cups (1-inch) cubed peeled butternut squash

1 cup (1/2-inch) slices carrot

3/4 cup (1-inch) cubed peeled Yukon gold potato

1 tablespoon harissa

1 1/2 teaspoons tomato paste

3/4 teaspoon salt

1 pound turnips, peeled and each cut into 8 wedges (about 2 medium)

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1/4 cup chopped fresh flat-leaf parsley

1 1/2 teaspoons honey

1 1/3 cups uncooked couscous

8 lemon wedges

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