Name: Vegetable Ragout with Cumin and Ginger
Ingredients: 2 tb Olive oil; 2 c Thinly sliced onion; 1 c Sliced carrot; 1/2 c Sliced fennel or celery; 1 Cinnamon stick; 1/2 ts Ground cumin; 1/2 ts Ground ginger; 1/2 ts Ground turmeric; 1 lg Pinch saffron threads; crushed; 2 c Diced peeled russet potatoes; 1 c Canned low-salt chicken broth or vegetable broth; 1/2 tb Raisins; 1 cn (15-16 ounce) garbanzo beans (chick-peas); drained; 1 md Zucchini; halved lengthwise, cut crosswise into 1/2-inch-thick pieces; 1/2 c Diced seeded tomatoes; 2 tb Sliced almonds; toasted, (optional)

I always find it so amazing when you allow people to present their religious conviction, or we could say, “their worldview.' In other words, what helps them believe they will have a successful life after death or what gives them hope, strength and happiness? Often, they come up with some customized cocktail personally created composed of conversations and experiences they have picked up along the way. Take a few marvel movies. Add a memorable talk with the bartender after the night club closed. Sprinkle in some new age reasoning. Add a pinch of Confucius. Take some of the current talking points from 'The View.' Insert a splash of your own intuition and there you go! A customized worldview, one that everyone in the history of humanity has missed, but they are absolutely certain they are correct, and they are willing to base their life and eternity on it.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains	Dutch		1	Servings

INGREDIENTS

2	tb	Olive oil
2	c	Thinly sliced onion
1	c	Sliced carrot
1/2	c	Sliced fennel or celery
1		Cinnamon stick
1/2	ts	Ground cumin
1/2	ts	Ground ginger
1/2	ts	Ground turmeric
1	lg	Pinch saffron threads; crushed
2	c	Diced peeled russet potatoes
1	c	Canned low-salt chicken broth or vegetable broth
1/2	tb	Raisins
1	cn	(15-16 ounce) garbanzo beans (chick-peas); drained
1	md	Zucchini; halved lengthwise, cut crosswise into 1/2-inch-thick pieces
1/2	c	Diced seeded tomatoes
2	tb	Sliced almonds; toasted, (optional)

INSTRUCTIONS

A mixed vegetable stew, seasoned with spices characteristic of Morocco.
Serve with rice or couscous.
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.
Serves 4.
Per Serving (with almonds): 354 calories, ; total fat, 11g; saturated fat,
g; cholesterol, mg; sodium, 342 mg.
Bon Appétit May 1995
Posted to recipelu-digest by Sandy <[email protected]> on Mar 05, 1998

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