Vegetable Tagine

Ingredients

• 2 Tbs. olive oil
• 4 shallots, chopped
• 2 cloves garlic, minced
• 1 1-inch piece peeled fresh gingerroot, minced
• 1 stalk celery, chopped
• 1 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
• 18 tsp. cayenne pepper or to taste
• 1 32-oz. can crushed or diced tomatoes
• 1 large carrot, peeled and cut into chunks (1 cup)
• 13 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 broth or water
• 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