Moroccan squash tagine with couscous

Moroccan squash tagine with couscous:

Heat 2 TBS olive oil in a dutch oven (or thick, deep saute pan), add 2 chopped onions (about 4 cups), 4 garlic cloves sliced, 1 1/2 lbs pumpkin (or other squash cut into large chunks), 2 large carrots cut into 2-in. sticks, 8 small red potatoes halved, 1 tsp cumin, 1 tsp ginger, 1 tsp cinnamon and 1 TBS salt. Cook gently for 10 minutes, until mixture is softened and vegetables have released some of their juices. Add 6 tomatoes roughly chopped, cook another 3 minutes. Stir in 1/2 lb fresh fava beans or frozen lima beans, one 14-oz. can chickpeas, drained, 1 quart vegetable or chicken stock and a pinch of saffron steeped in 1/4 cup warm water. Bring to a boil. Lower to simmer, cover and simmer 30 mnutes. Finish by stirring in juice of 1 lemon, 1/4 cup roughly choped flat-leaf parsley. Season to taste with salt and pepper. Mix small amout of broth with hot chilli paste to serve on side. Accompany with plates of couscous (cooked according to directions) . Prepare 1 lb to accompany the quantity of vegetabes prepared here.