Ingredients
1 large onion, diced
1 Tbsp minced garlic
1 Tbsp paprika
2 1/2 tsp ground cumin, divided
1 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp ground allspice
2 15-oz cans chickpeas, rinsed (3 cups)
1 28-oz can diced tomatoes
2 cups frozen chopped spinach
1 cup quinoa or whole-wheat couscous
1/2 cup golden raisins
1 cup water
1/2 tsp salt, divided
2 10-12-oz boxes frozen puréed squash, thawed
1/3 cup finely chopped fresh cilantro

Preparation

1. Preheat oven to 450F.
2. Water sauté onion until tender, 9-11 minutes. Add garlic, paprika, 2 tsp cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa or couscous, raisins, water, and 1/4 tsp salt. Cook, stirring, for 5 minutes. Transfer to 3-quart baking dish.
3. If thawed squash is watery, place in a fine-meshed sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in remaining 1/2 tsp cumin and 1/4 tsp salt. Spread squash evenly over chickpea mixture in baking dish.
4. Cover the baking pan and bake until steaming hot, about 45 minutes for quinoa, 15 minutes for couscous. Let cool for 5 minutes. Serve with cilantro.