| 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 <sandysno@pctech.net> on Mar 05, 1998
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