Serve this meatless dish over a bed of warm couscous.
Heat in a large Dutch oven:
      2 tablespoons butter or olive oil
Add and cook over medium heat for 2 to 3 minutes:
      2 medium onions, chopped
Stir in:
      1 1/2 cups Chicken Broth or Vegetable Broth
Simmer, stirring often, over medium-low until onions are very tender, about 20 minutes. Meanwhile, mix in a large bowl:
      1 teaspoon ground cumin
      3/4 teaspoon chili powder
      1/2 teaspoon ground cardamom
      1/2 teaspoon cinnamon
      1/2 teaspoon freshly grated nutmeg or ground nutmeg
      Pinch of ground cloves
Stir in:
      1 small butternut squash (1 squash weighs 1 1/2 pounds), peeled, halved, seeded and cut into 1/2-inch cubes
      1 large Idaho potato, peeled, halved and cut into 3/4-inch pieces
Add the squash mixture to the onions along with:
      3 medium carrots, peeled and cut into 1/4-inch slices
      1/4 cup raisins
      5 cloves garlic, minced
Bring to a simmer over medium heat, then reduce the heat to medium-low. Cover first with a sheet of aluminum foil placed directly on the surface of the vegetables, then with the lid. Simmer gently until the vegetables are completely tender, about 25 minutes. Stir in:
      1 or 2 medium zucchini, halved lengthwise, cut into 1/3-inch slices
      1 15-ounce can chickpeas, rinsed and drained
      1/3 cup halved pitted Kalamata olives or Niçoise olives
      1 teaspoon salt
      1/4 teaspoon ground black pepper
Simmer, covered, until the zucchini is tender, about 10 minutes. Stir in:
      1/4 cup chopped fresh parsley or fresh cilantro
      3 tablespoons fresh lemon juice
      Several drops of hot red pepper sauce