Vegetable ragout with cumin and ginger

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
2 cups Thinly sliced onion
1 cup Sliced carrot
½ cup Sliced fennel or celery
1 Cinnamon stick
½ teaspoon Ground cumin
½ teaspoon Ground ginger
½ teaspoon Ground turmeric
1 large Pinch saffron threads; crushed
2 cups Diced peeled russet potatoes
1 cup Canned low-salt chicken broth or vegetable broth
½ tablespoon Raisins
1 can (15-16 ounce) garbanzo beans (chick-peas); drained
1 medium Zucchini; halved lengthwise, cut crosswise into 1/2-inch-thick pieces
½ cup Diced seeded tomatoes
2 tablespoons Sliced almonds; toasted, (optional)

Directions

A mixed vegetable stew, seasoned with spices characteristic of Morocco.

Serve with rice or couscous.

Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.

Serves 4.

Per Serving (with almonds): 354 calories, ; total fat, 11g; saturated fat, g; cholesterol, mg; sodium, 342 mg.

Bon Appétit May 1995

Posted to recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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