A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.
Ingredients
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)
Directions
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.
