Vegetable Tagine

Description
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Ingredients

 * 2 Tbs. olive oil
 * 4 shallots, chopped
 * 2 cloves garlic, minced
 * 1-inch piece peeled fresh gingerroot, minced
 * 1 stalk celery, chopped
 * 3-inch cinnamon stick
 * 1 1/2 tsp. ground coriander
 * 1 1/2 tsp. ground cumin
 * 1 1/2 tsp. paprika
 * 1 tsp. salt
 * 1 tsp. freshly ground black pepper
 * 1/8 tsp. cayenne pepper or to taste
 * 32-oz. can crushed or diced tomatoes
 * 1 large carrot, peeled and cut into chunks (1 cup)
 * 1/3 lb. green beans, ends trimmed (2 cups)
 * 1 small butternut squash or sweet
 * potato, peeled and cut into chunks (3 1/2 cups)
 * 1/2 head cauliflower, cut into florets (3 cups)
 * 1/2 fennel bulb, trimmed and cut into chunks (2 cups)
 * Vegetable stock or water as needed (see Note)
 * 1/4 tsp. crushed saffron
 * 1 cup cooked or canned chickpeas (rinsed if canned)
 * 1/2 cup pitted kalamata olives
 * 1/2 cup halved pitted prunes
 * 3 Tbs. chopped fresh parsley

Directions
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