Vegetable Ragoût with Cumin and Ginger Recipe

Vegetable Ragoût with Cumin and Ginger Recipe

  • 2 tablespoons olive oil
  • 2 cups thinly sliced onions
  • 1 cup sliced carrot
  • 1/2 cup sliced fennel or celery
  • 1 cinnamon stick
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1 large pinch saffron threads, crushed
  • 2 cups diced peeled russet potatoes
  • 1 cup canned low-salt chicken broth or vegetable broth
  • 2 tablespoons raisins
  • 1 15- to 16-ounce can garbanzo beans (chick peas), drained
  • 1 medium zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces
  • 1/2 cup diced seeded tomatoes
  • 2 tablespoons sliced almonds, toasted (optional)
  1. 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.
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