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Pour the oil into a large pan and gently cook the onions until they’re soft. Add the ground spices and garlic, and cook for another 2 minutes.
Add the harissa paste and cook for 4 minutes more. Now add the pumpkin and carrots, and coat them in the spices and onion. Cook for 10 minutes, stirring regularly.
Pour over the hot stock, add your dried cranberries and bring to a gentle simmer. Cook over a low heat for 30 minutes until the vegetables are tender. After 20 minutes, add the chickpeas. Finally, season with salt and pepper to taste.
Serve with couscous and sprinkle plenty of chopped parsley and coriander on the top of each plate.
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