Don't confine prunes to the breakfast bowl. This fruit is a great team player in many recipes and a popular ingredient in North African and Middle-Eastern cuisines.

This recipe makes eight servings – so there are plenty of leftovers or for entertaining family or friends. Second time around, freshen it up with more parsley and perhaps serve with something different – rice instead of couscous.

2 tbs olive oil
2 large-ish onions, chopped
900g (2lb) trimmed gravy beef, chopped into 3¬4cm (1–1½in) cubes
4 garlic cloves, crushed
1 tbs ground cumin
1 tbs ground coriander
2 tsp sweet paprika
1 tsp ground cinnamon
¼ teaspoon chilli flakes, or more to taste
400g (14oz) can diced tomatoes
2 cups chicken stock
450g (1lb) sweet potato, peeled, chopped into 2 cm (3/4in) chunks
3/4 cup pitted prunes (dried plums), halved
150g (5oz) green beans, trimmed, sliced into 3
400g (14oz) can chick peas, drained and rinsed
80g (3oz) baby spinach leaves
3 tbs chopped parsley

Heat 1 tablespoon of the oil in a large frying pan and cook onion for about 4–5 minutes over a medium-low heat until softening. Add remaining oil and brown the beef on high, stirring occasionally. Reduce heat, add the garlic and all the spices and stir for a few seconds to coat the meat.

Add tomatoes and stock, stir, then bring to the boil, cover and simmer for 1½ hours. Add sweet potato and prunes and simmer for another 30 minutes, uncovered, stirring occasionally. Add chick peas and beans, cover and cook for another 5 minutes. Add spinach and parsley and stir until spinach has just wilted.