Vegetable Ragoût with Cumin and Ginger |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous. Ingredients:
2 tablespoons olive oil |
2 cups thinly sliced onions |
1 cup sliced carrot |
1/2 cup sliced fennel or celery |
1 cinnamon stick |
1/2 teaspoon ground cumin |
1/2 teaspoon ground ginger |
1/2 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 |
2 tablespoons raisins |
1 15- to 16-ounce can garbanzo beans (chick peas), drained |
1 medium zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces |
1/2 cup diced seeded tomatoes |
2 tablespoons sliced almonds, toasted (optional) |
Directions:
1. 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.
2. Per serving (With Almonds): calories, 354; fat, 11 g; cholesterol, 0; sodium, 342 mg Nutritional analysis provided by Bon Appétit
|
|