Ingredients
- 2 unit
- shallots4 unitchopped
- garlic2 clovesminced
- 1 unit
- celery1 stalkchopped
- 3 unit
- 1 1/2 tsp
- 1 1/2 tsp
- 1 1/2 tsp
- 1 tsp
- 1 tsp
- 1/8 tsp
- 32 unit
- carrot1 largepeeled and cut into chunks (1 cup)
- lb. green beans1/3 unitends trimmed (2 cups)
- 1 small
- Potato1 unitpeeled and cut into chunks (3 1/2 cups)
- Cauliflower1/2 headcut into florets (3 cups)
- fennel bulb1/2 unittrimmed and cut into chunks (2 cups)
- 1 unit
- 1/4 tsp
- 1 cup
- 1/2 cup
- 3 unit
Method
1
Heat olive oil in a large heavy pot over medium heat. Add chopped shallots, minced garlic, minced ginger, and chopped celery, then sauté for 3-4 minutes until softened and fragrant.
4 minutes
2
Add cinnamon sticks, ground coriander, ground cumin, paprika, salt, black pepper, and cayenne pepper to the pot. Stir constantly for 1 minute to bloom the spices and release their flavors.
1 minutes
3
Pour in the crushed tomatoes and stir well to combine with the spiced base. Simmer for 2 minutes to begin building the sauce foundation.
2 minutes
4
Pour in vegetable stock or water until vegetables are just covered, approximately 4-5 cups. Bring the mixture to a boil.
5
Reduce heat to medium-low and add the crushed saffron, stirring gently. Simmer for 20-25 minutes until the vegetables are tender and flavors have melded.
23 minutes
6
Stir in the cooked chickpeas, halved Kalamata olives, and halved pitted prunes. Simmer for an additional 5 minutes to warm through and allow the flavors to integrate.
5 minutes
7
Divide the pasta toss among serving bowls and garnish each portion generously with chopped fresh parsley. Serve hot.