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 * 1/2 cup halved pitted prunes
- 3 Tbs. chopped fresh parsley
Directions[]
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