Xiao Kou Zao

Ingredients

• Tbs. olive oil
  2 unit
• shallots

  chopped
  4 unit
• garlic

  minced
  2 cloves
• -inch piece peeled fresh gingerroot

  minced
  1 unit
• celery

  chopped
  1 stalk
• -inch cinnamon stick
  3 unit
• ground coriander
  1 1/2 tsp
• ground cumin
  1 1/2 tsp
• paprika
  1 1/2 tsp
• salt
  1 tsp
• freshly ground black pepper
  1 tsp
• cayenne pepper or to taste
  1/8 tsp
• -oz. can crushed or diced tomatoes
  32 unit
• carrot

  peeled and cut into chunks (1 cup)
  1 large
•  lb. green beans

  ends trimmed (2 cups)
  1/3 unit
• butternut squash or sweet
  1 small
• Potato

  peeled and cut into chunks (3 1/2 cups)
  1 unit
• Cauliflower

  cut into florets (3 cups)
  1/2 head
• fennel bulb

  trimmed and cut into chunks (2 cups)
  1/2 unit
• vegetable stock or water as needed (see Note)
  1 unit
• crushed saffron
  1/4 tsp
• cooked or canned Chickpeas (rinsed if canned)
  1 cup
• pitted Kalamata * 1/2 cup halved pitted prunes
  1/2 cup
• Tbs. chopped fresh parsley
  3 unit