2 yellow onions

2 red bell peppers

1 jalapeno pepper

5 garlic cloves

12 oz potato or turnips

3 tbsp olive oil

salt and pepper

¼ C tomato paste

¾ tsp ground cumin

¼ tsp cayenne pepper

2 cans chickpeas

1 ½ C couscous

fresh parsley

2 lemons

Prep vegetables and herbs - Chop onions. Stem and seed bell peppers, then chop. Stem and seed jalapeno, then chop. Mince garlic. Peel turnips, then cut into 1/2-inch cubes.

Cook aromatics - Heat 2 T oil in Dutch oven over medium heat until shimmering. Add onions, bell peppers, 1/2 t salt, and 1/4 t pepper and cook until softened and lightly browned, 5 to 7 minutes. Stir in tomato paste, cumin, cayenne, jalapeno, and garlic and cook until fragrant, about 30 seconds.

Cook chickpeas and turnips - Stir in chickpeas and their liquid, turnips, and 3/4 c water. Bring to simmer and cook until turnips are tender and sauce has thickened, 25-35 minutes.

Cook couscous - While chickpeas cook, heat remaining 1 T oil in medium saucepan over medium-high heat until shimmering. Add couscous and cook, stirring frequently, until grains are just beginning to brown, 3-5 minutes. Stir in 1.5 c water and 1/4 t salt. Cover, remove saucepan from heat, and let sit until couscous is tender, about 7 minutes. Fluff couscous with fork.

Prep garnishes - Chop 1/4 c parsley. Squeeze 2 T lemon juice from 1 lemon and cut remaining lemon into wedges.

Finish dish - Stir parsley and lemon juice into braised turnips. Season with salt and pepper to taste. Adjust consistency with hot water as needed. Serve chickpeas over couscous with lemon wedges.