Vegetable Tagine With Olives and Prunes

• olive oil↗2 tablespoons
• shallots, coarsely chopped↗4
• celery, diced↗1
• garlic cloves, slivered↗2
• cinnamon stick↗1
• paprika↗1 1⁄4 teaspoons
• ground cumin↗1 1⁄2 teaspoons
• ground coriander↗1 1⁄2 teaspoons
• ground cardamom↗1 teaspoon
• salt↗1 teaspoon
• ground black pepper↗1 teaspoon
• cayenne (or more to taste)↗1⁄8 teaspoon
• crushed tomatoes or diced tomatoes↗1 can
• string bean↗1⁄3 lb
• small butternut squash, peeled and cut into 1 inch cubes (or sweet potato)↗1
• head cauliflower, cut into florets↗1⁄2
• fennel bulb, trimmed and cut into 1/2 inch chunks↗1⁄2
• large carrot, peeled and sliced into 1/4 inch thick rounds↗1
• vegetable broth or water, as needed↗
• teaspoon crushed saffron↗1⁄4
• cup canned chick-peas↗1
• cup whole kalamata olive↗1⁄2
• cup pitted prunes, diced↗1⁄2
• tablespoons chopped fresh parsley3

Step-by-step instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   In a Dutch oven heat the olive oil over medium-low heat. Add the shallots, celery, garlic and cinnamon stick and cook, stirring, untill the shallots and celery are soft (about 7 minutes).

3. 3

   Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute.

4. 4

   Stir in the tomatoes, string beans, squash or sweet potato, cauliflower, fennel and carrot. Add additional vegetable broth or water as needed to cover the vegetables. Addf the saffron and stir well.

5. 5

   Cover the pot and bake until the vegetables are tender, 40 to 45 minutes. About 5 minutes before the stew is done add the chickpeas, olives and prunes. Garnish with parsley just before serving.

6. 6

   Note: The type of tomatoes used will determine the amount of broth or water will be needed. Crushed tomatoes require the addition of about 1 cup water. Stovetop cooking may require slightly more water.

7. 7

   The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy.