Moroccan Chickpea and Pumpkin Tagine

BIt hot for this here, but looks delicious and might be perfect for you guys in oz where it's freezzzzing. What do you think?

Butternut Squash & Chickpea Tagine Recipe

1 can of Chickpeas
8 vine ripened Cherry Tomatoes
1 Butternut Squash
1 Onion
4 cloves of Garlic
2 tbs of finely chopped Parsley
2 tbs of finely chopped Coriander and more for garnish
1/4 cup Olive Oil
1/2 tsp Ground Cumin
1/2 tsp Ground Tumeric
1/2 tsp Cayenne Pepper
1 tsp Paprika
2 tsp of Tomato Paste
1/2 tsp of Sugar
1 tsp of Sea Salt
1 pinch of freshly ground Black Pepper
1 cup of water

Method:
1. Finely chop the coriander and parsley. Set Aside. Peel the Squash and cut into 4 x 4 cm pieces.
2. Finely chop the onion and garlic. Heat the oil in the pot and add the onion. Cook over a low heat until soft.
3. Add the garlic and cook for about 20 seconds, then add the cumin, tumeric and cayenne pepper. Cook for 30 seconds, stirring continuously.
4. Add the paprika, tomato paste, sugar and half the coriander, parsley, salt and pepper. Stir.
5. Add the tomatoes and the drained chickpeas. Stir and then add the pumpkin and water, stir again and then cover with the lid.
6. Cook for about a hour or until the pumpkin is tender on a very low heat.
7. When ready garnish with more coriander and serve with couscous.

Couscous Recipe

1 cup of Couscous
1/3 cup of Raisins
1 handful of Pinenuts
1 handful of chopped Mint
1 cup of Organic Vegetable Stock

Method:
1. Bring the vegetable stock to the boil. Add the couscous and stir once. Cover and take off the heat and let it sit for about 5 minutes.
2. Remove the lid and fluff the couscous up with a fork. Add the pinenuts, raisins and chopped mint. Fluff again and then serve with the Tagine.