Butternut Squash Tagine

Ingredients

• 2 tablespoons olive oil
• 4 shallots chopped
• 2 cloves garlic minced
• 1 piece gingerroot peeled fresh, minced
• 1 stalk celery chopped
• 1 cinnamon stick 3-inch
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon ground black pepper freshly
• 1/8 teaspoon cayenne pepper or to taste
• 32 ounces diced tomatoes or crushed
• 1 carrot large, peeled and cut into chunks, 1 cup
• 1/3 pound green beans ends trimmed, 2 cups
• 1 butternut squash small, or sweet potato, peeled and cut into chunks, 3 1/2 cups
• 1/2 head cauliflower cut into florets, 3 cups-we substituted parsnip sliced in small pieces
• 1/2 fennel bulb trimmed and cut into chunks, 2 cups
• vegetable broth or water
• 1/4 teaspoon saffron crushed
• 1 cup chickpeas cooked or canned, rinsed if canned
• 3 tablespoons fresh parsley chopped