I'm a little late this week, due a bit to indecision and a few other factors. As is often the case, I couldn't make a decision so I'm offering two completely different soups this week. First, I'm revisiting a favorite I've made many times over the years. I started making Moroccan Vegetable Stew as a vegetarian alternative at Christmas dinner with my family. It's a hearty, thick stew, served over couscous. I begin this soup with an onion and garlicky base, add chunky tomatoes, yellow squash, zucchini, green beans, sweet peppers, and possibly more vegetables, depending on what looks good at the market. And the best part of this stew, to my mind, is the ample helping of plump chick peas (garbanzos) adding their creamy, nutty flavor. Spicing of this stew will include touches of cumin, turmeric, a little red pepper and paprika for heat, and the warm and slight sweetness of cinnamon.