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Saute the celery, onion, and garlic in oil until softened in the bottom of a Dutch oven.
Add the bay leaf, zucchini, bell pepper, pumpkin/butternut squash, broth, diced tomatoes with liquid, tomato sauce and seasonings.
Bring to a boil, reduce heat and simmer, uncovered, for ten minutes.
Stir in the couscous and chickpeas and cook for ten minutes more, stirring occasionally, until the couscous is tender.
Stir in the parsley before serving and serve topped with a generous pinch of Parmesan cheese.