Tunisian Bean and Chickpea Stew

(recipe from fatfreevegan.com)

1 15-ounce can navy beans, drained
1 15-ounce can chickpeas, drained
4 to 6 cups water or broth
1 large onion, chopped
4 cloves garlic, minced
4 medium tomatoes, chopped, or one 15-ounce can diced tomatoes
2 cups raw pumpkin, peeled and cut into 1/2-inch cubes (I used butternut squash)
2 to 4 tsp. harissa
1 tsp. paprika
salt and pepper to taste
parsley, for garnish (optional)

In a large pot, saute onions until they are beginning to brown.  Stir in the garlic and tomatoes, and cook for another 10 minutes (5 minutes for canned tomatoes).  Add the beans, water, harissa, and seasonings and bring to a boil.  Cover and cook over medium heat until pumpkin is very tender, about 30 minutes. Serve sprinkled with parsley.

(On a mission to use all of my small can of harissa!  This was a tasty stew.  The harissa gives it a nice little kick.  Beans, tomatoes, and squash are a nice combo for fall.  I added some kale with good result.)