Winter vegetable stew from Winter Food by Jill Norman

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 3 stalks celery, strings removed and sliced
• 2 fennel bulbs, trimmed and thickly sliced
• 400 g tinned chopped tomatoes
• 150 ml white wine
• salt
• freshly ground black pepper
• 400 g waxy potatoes, peeled and cut into chunks
• 300 g carrots, thickly sliced
• 300 g turnips, peeled and cut into chunks
• strip of orange peel
• short stick of cinnamon
• 400 g tinned chickpeas