Add all of the spice blend ingredients into a bowl and set aside.

In a large pot, drizzle in the olive oil and bring to medium heat. Add the onions and cook for a good 10 minutes, until the onions are soft and golden, stirring every so often with a wooden spatula.

Once the onions are cooked, add spice blend and mix well. Add an additional 1 to 2 tablespoons olive oil and continue to mix frequently, toasting the spices until fragrant. Throw in the rosemary, bay leaves, and garlic. Cook for an additional 5 minutes, stirring often. Pour in wine, to deglaze the pan, stirring and scraping up all of the tidbits. Lower the heat to medium low.

Add the carrots, celery, tomatoes, mushrooms, olives, prunes and beans. Gently mix, to avoid crushing the beans, and cook for an additional 8 to 10 minutes to sweat the vegetables.

Add the water and bouillon paste (or broth), tamari, and tomato paste. Mix well. Place a cracked lid on top and bring to a simmer. Once at a simmer, stir well and reduce the heat to low. Cook for 30 to 40 minutes, stirring every so often, until the stew reduces and becomes thick. Taste and season with more salt and pepper to your liking.

Before serving, remove the bay leaves and star anise. Add the kale, mix, and cook for a few additional minutes, until the leaves are tender and bright green. Transfer to bowls and garnish with couscous and parsley. Enjoy!