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Vegetable Ragout With Cumin And Ginger
Yield: Serves 4
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 tumeric
1 large pinch saffron threads, crushed
2 cups diced peeled russet potatoes
1 cup vegetable broth
2 tablespoons raisins
15- to 16-ounce can garbanzo beans, 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)
Heat oil in a heavy large Dutch oven over medium-low heat. Add
onions, carrot, fennel, cinnamon stick, cumin, ginger, tumeric and
saffron; saute until vegetables begin to soften, 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.
Serve with rice or couscous.
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Veg Ragout