Step 1

In a large enameled cast-iron pot, heat the olive oil over medium heat. Add the onion and cook, stirring, until beginning to brown, about 7 minutes.

Step 2

Add the, garlic, ginger, cumin, turmeric and cinnamon stick to the pot. Cook over moderate heat for 1-2 minutes more.

Step 3

Add the tomato paste and red wine. Bring to a simmer and cook for 3 minutes.

Step 4

Add the diced tomatoes, vegetable stock, dates, chickpeas and zucchini. Bring to a simmer. Cover and cook until the zucchini is just tender, about 10-15 minutes. remove from heat and tir in the baby spinach until wilted; stir in the honey. Taste and season with more salt and pepper if necessary. Discard the cinnamon stick before serving.

Step 5

Serve over rice, quinoa or couscous topped with fresh mint or other herbs.