Vegetable Tagine

Ingredients

2 tablespoons olive oil

4 shallots, chopped

2 cloves garlic, minced

1 1 inch piece peeled fresh gingerroot, minced

1 stalk celery, chopped

3 inch cinnamon stick

teaspoon ground coriander

teaspoon ground cumin

teaspoon paprika

1 teaspoon salt

1 teaspoon freshly ground black pepper

teaspoon cayenne pepper, or to taste

32 ounces canned crushed or diced tomatoes

1 lrg carrot

peeled and cut into chunks, (1 cup)

Ib green beans

ends trimmed, (2 cups)

1 small butternut squash or sweet potato chunks

peeled and cut into chunks, (3 1/2 cups)

head cauliflower

cut into florets, (3 cups)

fennel bulb

trimmed and cut into chunks, (2 cups)

Vegetable stock or water as needed, (see Note)

teaspoon crushed saffron

1 cup cooked or canned chickpeas, (rinsed if canned)

cup pitted kalamata olives

cup halved pitted prunes

3 tablespoons chopped fresh parsley

Foodista

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