Instructions: Place peppers directly on the trivet of a gas stove over high heat or on a grill. Just as each section turns puffy and black, turn the pepper with tongs to prevent overcooking. (If you dont have a gas stove, place the peppers on a baking pan, and broil in the oven, turning as each side becomes charred.)

Transfer the peppers to a large bowl, and cover immediately with plastic wrap. Let the peppers sweat until they are cool enough to handle, about 15 minutes. Transfer the peppers to a work surface. Peel off the blackened skin, and discard. Cut into quarters lengthwise, and set aside.

Place the prunes in a small bowl, and cover with warm water. Add honey and cinnamon, and let soak for 15 minutes. Drain, and set aside.

Heat oil in a medium tajine placed on a flame tamer set over the burner or a saucepan over low heat for 3 minutes. Add onion, cumin, saffron, paprika, chopped cilantro, garlic, salt, and pepper; cook, covered, for 5 minutes. Add haricots verts, carrots, and 1/2 cup water. Cover, and cook for 20 minutes.

Add the tomatoes, calabaza, and potatoes. Add a bit more water if necessary, to keep the bottom of the tajine moist and to create a sauce. Cook, covered, until vegetables are fork-tender and cooked through, for 10 to 15 minutes more. Add the jalapeno, and cook, covered, for 5 minutes more. Add reserved bell peppers, cilantro sprigs, and prunes. Serve immediately with olives on the side.

This recipe yields 4 servings.

Comments: Although this dish is traditionally cooked in a tajine (an earthenware or cast-iron pot with a conical lid), its perfectly acceptable to use a standard saucepan for this recipe.

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