Moroccan Vegetable Ragout with California Raisins

California Raisin Marketing Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


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


  1. Heat the oil in a large, heavy stockpot over medium-low heat. Coat onions, carrots and fennel with flour and sauté in oil until golden brown. Add cinnamon stick, cumin, ginger, saffron, potatoes, vegetable broth and raisins; cook about 10 minutes.
  2. Stir in garbanzo beans, squash, marjoram and tomatoes; cover and simmer until squash is tender, about 8 minutes longer.
  3. To Serve: Transfer ragout to a serving dish and sprinkle with toasted almonds, if desired. Serve with grilled pita or other flatbread.


Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 13
  • Fat 3.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 2g
  • Cholesterol 0mg
  • Sodium 270mg
  • Potassium 540mg
  • Carbohydrate 50g
  • Fiber 7g
  • Sugars 19g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 20%
  • Calcium 8%
  • Iron 10%