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; 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 <sandysno@pctech.net> on Mar 05,
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Nutrition (calculated from recipe ingredients)
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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