• 2 Teaspoons olive oil
  • 2/3 Cup pearl onions, peeled and halved
  • 1/3 Cup carrot, cut into 1/8-inch thick slices
  • 21/2 Tablespoons fennel, cut into 1/8-inch thick slices
  • 11/2 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
  • 21/2 Tablespoons chopped fresh tomatoes (about 1/2 small tomato), seeded and cut into 1/2-inch dice
  • 2 Teaspoons sliced almonds, toasted (optional)


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 (Calories from Fat 13%); Total Fat 2.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 190; Potassium 380; Total Carbohydrate 34; Dietary Fiber 4; Sugars 18; Protein 4; Calcium 37; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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California Raisins are naturally sweet, no added sugar!