Butternut Squash and Chickpea Soup

This is good. The red pepper gives it a kick. Good for the fall with the butternut squash, which I bought already cut up at Giant.

1 T. olive oil
1 medium onion, chopped
3 cloves garlic, minced
1/2 t. ground cumin
1/2 t. ground coriander
2-inch piece of cinnamon stick
2 15-ounced cans diced tomatoes
juice of one lemon (I used lemon juice in jar)
1 ounce dried tart cherries (raisins or other dried fruit may be substituted)
1/2 pound butternut squash, peeled and cut into 3/4-inch cubes (about two cups)
1 15-ounce can chickpeas, drained and rinsed
1/2 cup Israeli couscous
4 cups chicken stock
1/4 t. crushed red pepper
1/4 t. salt for taste

Saute onions in olive oil until soft. Add garlic, cumin, coriander, and cinnamon stick, stir for one minute. Add tomatoes. Add remaining ingredients except for salt. Turn up heat and bring to simmer. Turn to low and let simmer for 30 minutes. Remove cinnamon stick before serving. Garnish with chopped cilantro if desired. Yields six servings.