Vegetable Ragout With Cumin And Ginger

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

INGREDIENTS

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

INSTRUCTIONS

1998    
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;  sautÃ© 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 AppÃ©tit May
1995  Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar
05,

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 937 Calories From Fat: 376 Total Fat: 43.4g Cholesterol: 0mg Sodium: 1504.5mg Potassium: 3414.8mg Carbohydrates: 124.4g Fiber: 33.3g Sugar: 50g Protein: 30.5g