Rinse the Dried Chickpeas and cover them with cold Water; soak overnight (or quick-soak by boiling for 2 minutes then letting sit 1 hour), then drain and set aside.
Cut the Lamb Shoulder into large chunks and pat dry. Heat a few tablespoons of Olive Oil in a large heavy pot over medium-high heat and brown the lamb in batches until nicely caramelized; transfer the browned pieces to a plate.
Reduce heat to medium, add a little more oil if needed and sauté the chopped Onion until translucent, then add minced Garlic and cook until fragrant.
Stir in chopped Tomato and Tomato Paste, cooking a few minutes to develop flavor and loosen any browned bits from the pot.
Add the spice mix: Ground Turmeric, Sweet Paprika, Ground Ginger, a stick or pinch of Cinnamon, freshly ground Black Pepper and Fine Salt; stir to coat the aromatics and toast the spices briefly.
Return the lamb to the pot along with the soaked chickpeas, then add enough water to cover the ingredients. Bring to a simmer, reduce the heat to low, cover and cook gently until the meat is tender (about 1–1½ hours depending on size of pieces).
When the lamb is nearly tender, add chunked Carrot, Turnip and Pumpkin; after they begin to soften, add Zucchini and wedges of Green Cabbage. Continue simmering until all vegetables are cooked through but still hold their shape.
While the stew finishes, prepare the Couscous: place the couscous in a wide bowl, sprinkle a pinch of salt, drizzle a little olive oil and pour just-boiled water over to barely cover; cover and let sit 5–10 minutes, then fluff with a fork and fold in a knob of Butter for richness.
To serve, mound the couscous on a large platter, arrange the lamb and vegetables on top and spoon plenty of broth around. Serve with Harissa on the side so everyone can add heat as desired.
