Ingredients for 8 servings:
1. 1 tablespoon olive oil
2. 2 onions, in thin wedges
3. 3 garlic cloves, sliced
4. 1/2 teaspoon paprika
5. 1 teaspoon ground cumin
6. 1/2 teaspoon ground ginger
7. 1 cinnamon stick, about 6 cm
8. 1 orange, juice and zest of
9. 1 teaspoon harissa
10. 4 carrots, matchsticked
11. 450 g small okra
12. 450 g butternut squash, chunked
13. 450 g turnips, wedges
14. 850 ml hot vegetable stock
15. 2 (400 g) cans chopped tomatoes
16. 2 tablespoons tomato puree
17. 4 tablespoons clear honey
18. 2 (400 g) chickpeas, drained
19. 250 g ready-to-eat prunes
20. 1 tablespoon fresh coriander, chopped

Directions:
1. 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.
2. Add orange zest and juice, harissa, carrots, okra, squash, turnips, stock, tomatoes and puree. Bring to boil and simmer uncovered for 25 minutes.
3. Add honey, chickpeas and prunes. Bring back to boil and simmer for 15 minutes.
4. Remove cinnamon and add coriander. Season if desired and serve with cous cous.

Enjoy your meal!