Instructions: Heat the olive oil in a large heavy pot over medium low heat. Add the onions, celery, carrots, garlic, bay leaves, chile powder, cumin, coriander, cinnamon, salt and pepper. Saute, stirring often, until the mixture is juicy, about 15 minutes. Meanwhile, bring a small saucepan of water to a boil and prepare a bowl of ice water. Place the pearl onions in the boiling water for 1 minute, then transfer to ice water. When cool, peel. then set aside.

Add the stock to the sauteed vegetables, stirring to scrape up any browned bits in the bottom of the pan. Add the sweet potatoes and tomato paste. Bring to a boil, reduce heat and simmer for 10 minutes.

Mince peppers and remove seeds. Saute them lightly. Add the cauliflower, and pearl onions. Cover and simmer 5 minutes, stirring occasionally, until the cauliflower is tender. Strain the liquid from the vegetables into a large pot. Stir together the water and cornstarch. Bring the stew liquid to a boil, keep at a simmer as you slowly add the cornstarch mixture, stirring constantly, until the liquid thickens.

Divide the vegetables between 2 large casserole dishes; add the thickened vegetable juices to cover. (Save any excess liquid for another use.) Top with large dollops of the cornbread topping. Bake about 30 minutes, or until the top is golden brown.

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