Moroccan Vegetable Ragout with California Raisins
- Yield: 4 servings
- Prep: 15 mins
- Cook: 10 mins
Ingredients
- 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)
Instructions
- 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.
- Stir in garbanzo beans, squash, marjoram and tomatoes; cover and simmer until squash is tender, about 8 minutes longer.
- 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%