Root vegetables are simmered in spices, tomatoes, and stock before getting tossed with raisins and beans and being served over a bed of couscous. This warm and comforting dish makes for a delicious vegan and dairy-free dinner!
In a large Dutch oven or other heavy pot, heat the oil over medium-high heat. Add the onion and 1 teaspoon salt and cook, stirring frequently, until the onion has softened, 5 to 8 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the curry powder, cumin, turmeric, and tomato paste and cook, stirring, until the tomato paste has turned brick red in color, about 1 minute. Add the diced parsnips, turnip, and carrots and stir to coat them with the spices. Add the stock and crushed tomatoes and bring the vegetables to a simmer. Add the cinnamon stick, cover, and reduce the heat to low to simmer gently. Cook until the vegetables have softened and the flavors have melded, about 30 minutes.
Stir in the garbanzo beans and raisins and let them sit in the broth for 10 minutes to plump before serving.
To serve, discard the cinnamon stick. Divide the couscous among bowls, then top with the vegetables and some of the broth. Sprinkle each serving with parsley. Serve with harissa alongside, if you like.