350-moroccan_veg_ragout

Moroccan Vegetable Ragout with California Raisins

By John Csukor
A mélange of vegetables and spices to serve alone or with meats.

Details

INGREDIENTS

  • 2 teaspoons olive oil
  • 2/3 cup pearl onions, peeled and halved
  • 1/3 cup carrot, cut into 1/8-inch thick slices
  • 2 1/2 tablespoons fennel, cut into 1/8-inch thick slices
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 cinnamon stick (about 1 inch)
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground ginger
  • 1 pinch saffron threads, crushed
  • 2/3 cup boiling-type potatoes (e.g. red or Yukon gold), peeled and cut into 3/4-inch dice
  • 1/3 cup vegetable broth
  • 3/4 cup California raisins
  • 1 cup (8 ounces) cooked or canned garbanzo beans, drained
  • 1/2 cup summer squash, halved lengthwise, and cut crosswise into 1/2-inch thick slices
  • 1 teaspoon chopped fresh majoram
  • 2 1/2 tablespoons chopped fresh tomatoes (about 1/2 small tomato), seeded and cut into 1/2-inch dice
  • 2 teaspoons sliced almonds, toasted (optional)

PROCEDURE

Heat the oil in a large, heavy stockpot over medium-low heat. Coat onions, carrot and fennel with flour and sauté until golden brown. Add cinnamon stick, cumin, ginger, saffron, potatoes, vegetable broth and raisins; cook about 10 minutes. Stir in garbanzo beans, squash, marjoram and tomatoes; cover and simmer until squash is tender, about 8 minutes longer.

To serve, remove cinnamon stick. Transfer ragout to a serving dish and sprinkle with toasted almonds, if desired. Serve with grilled pita or other flatbread.

Nutrition Facts Per Serving

Calories 170 (13% from fat); Total Fat 2.5g (sat 0g, mono 1g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 34g; (Dietary Fiber 4g; Sugars 18g; ); Iron 2mg; Sodium 190mg; Calcium 37mg; Potassium 380mg

This recipe is found in the following categories:

Special Diet

World Flavors

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