Seven Vegetable Stew - cooking recipe

Ingredients

1 tablespoon olive oil
2 onions, in thin wedges
3 garlic cloves, sliced
1/2 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cinnamon stick, about 6 cm
1 orange, juice and zest of
1 teaspoon harissa
4 carrots, matchsticked
450 g small okra
450 g butternut squash, chunked
450 g turnips, wedges
850 ml hot vegetable stock
2 (400 g) cans chopped tomatoes
2 tablespoons tomato puree
4 tablespoons clear honey
2 (400 g) chickpeas, drained
250 g ready-to-eat prunes
1 tablespoon fresh coriander, chopped

Preparation

Heat the oil in a large saucepan and fry the onions over a low heat for 5 - 6 minutes. Add garlic, paprika, cumin, ginger and cinnamon stick and cook for another 2 minutes. Stir constantly.
Add orange zest and juice, harissa, carrots, okra, squash, turnips, stock, tomatoes and puree. Bring to boil and simmer uncovered for 25 minutes.
Add honey, chickpeas and prunes. Bring back to boil and simmer for 15 minutes.
Remove cinnamon and add coriander. Season if desired and serve with cous cous.