Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

4 large onions, sliced thickly
2 tbsp oil
1/3 cup dried chick peas, soaked in water overnight
1 pound acorn squash, pumpkin, or carrots, peeled
1-2 sweet potatoes or yams
¼-1/3 cup dried raisins
¼ cup sugar
2 tsp cinnamon

DIRECTIONS:

1. Preheat oven to 400 degrees F. Prepare the following while the meat and vegetables for the couscous are cooking.
2. Sauté the onions in  the oil until golden.
3. Place the chick peas and onions in the bottom of a greased oblong casserole. cover with the remaining vegetables. Sprinkle with the sugar and cinnamon, and add a little oil if desired. 
4. Bake for 25 minutes or until well browned. Serve with the basic couscous or a simple roast.