Tunisian Vegetable Stew with Saffron and Noodles

Ingredients

• olive oil
  2 tablespoons
• onion

  chopped
  1 unit
• garlic cloves

  minced
  3 unit
• of saffron threads

  crumbled
  2 pinches
• chopped fresh cilantro
  3 tablespoons
• chopped fresh parsley
  3 tablespoons
• sweet Hungarian paprika
  2 tablespoons
• New Mexico chili powder or hot Hungarian paprika
  1 tablespoon
• ground coriander
  1 teaspoon
• ground caraway seed
  2 teaspoons
• water
  8 cups
• one 1-pound butternut squash

  peeled, cut into large cubes
  1 unit
• carrots

  peeled, finely chopped
  3 unit
• turnip

  peeled, cut into ½-inch pieces
  1 unit
• potato

  peeled, cut into ½-inch pieces
  1 unit
• celery stalks with leaves

  chopped
  2 unit
• canned crushed tomatoes
  1½ cups
• x 15-ounce can chickpeas

  drained, rinsed
  1 unit
• orzo

  broken spaghetti, or Israeli couscous
  ⅓ cup
• Extra-virgin olive oil
  1 unit