How to Make It
Preheat the oven to 350°. Heat the oil in a medium flameproof casserole. Add the onion and garlic and cook over moderately high heat, stirring often, until the onion is translucent, 5 to 7 minutes. Add the cumin, turmeric and cayenne and cook, stirring constantly, until fragrant, about 2 minutes.
Stir in the tomato juice, sun-dried tomatoes and prunes, season with salt and bring to a boil. Reduce the heat to moderately low and simmer until the sauce has thickened, about 20 minutes. Stir in the sliced potato, carrots, eggplant and zucchini and the olives and chickpeas. Add just enough cold water to cover the vegetables, mix well and bring to a simmer. Season with salt and black pepper.
Cover the casserole and transfer to the oven. Bake, stirring occasionally, for about 1 hour or until the vegetables are tender. Let cool slightly and serve with the Harissa.