1. Preheat the oven to 350°F. 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. Add the paprika, cumin, coriander, cardamom, salt, black papper and cayenne. Continue cooking until the spices are fragrant, about 1 minute. 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. 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. Note: The type of tomatoes used will determine the amount of broth or water that will be needed. Crushed tomatoes require the addition of about 1 cup water. Stovetop cooking may require slightly more water. 7. The dish should be on the dry side, not soupy and the vegetables should be tender and not soggy. ---------------------------------------------------------------------------
Nutrition
Ingredients
