1. Heat oil in a pan and sauté the onion, garlic, ginger, celery, prunes, kalamata olives, and boiled chickpeas. Then add the cumin powder, paprika powder, and cinnamon powder to it and mix it well.
2. Add tomato juice to deglaze the pan and add all the vegetables to it. Then add the tomato concasse and let it cook. Season the mixture with salt and white pepper. Once the vegetables are cooked, transfer it to a Tagine pot, garnish it with chopped parsley, and serve hot with couscous.