| 2 | tb | Olive oil |
| 4 | | Shallots; chopped |
| 2 | | Cloves garlic; minced |
| 1 | | 1 inch piece peeled fresh gingerroot; minced |
| 1 | | Stalk celery; chopped |
| 1 | | 3-inch piece cinnamon stick |
| 1 1/2 | ts | Ground coriander |
| 1 1/2 | ts | Ground cumin |
| 1 1/2 | ts | Paprika |
| 1 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 1/8 | ts | Cayenne pepper; to taste |
| 32 | oz | Crushed or diced tomatoes; canned |
| 1 | lg | Carrot (1 cup); peeled and cut into chunks |
| 1/3 | lb | Green beans (2 cups); ends trimmed |
| 1 | sm | Butternut squash or sweet potato; peeled and cut into chunks (3 1/2 cups) |
| 1/2 | | Head cauliflower (3 cups); cut into florets |
| 1/2 | | Fennel bulb (2 cups); trimmed and cut into chunks |
| | Vegetable stock or water as needed; (see Note) |
| 1/4 | ts | Crushed saffron |
| 1 | c | Cooked or canned chickpeas; (rinsed if canned) |
| 1/2 | c | Pitted kalamata olives |
| 1/2 | c | Halved pitted prunes |
| 3 | tb | Chopped fresh parsley |
