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