VEGETABLE RAGOUT WITH CUMIN AND GINGER - Morocco Vegan xp

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* Exported from MasterCook *

 

VEGETABLE RAGOUT WITH CUMIN AND GINGER - Morocco Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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 to 16-ounce can garbanzo beans (chick peas) -- drained

1 medium zucchini -- halved lengthwise, cut crosswise into 1/2

thick pieces

1/2 cup diced seeded tomatoes

2 tablespoons sliced almonds -- toasted (optional)

 

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): calories, 354; fat, 11 g; cholesterol, 0; sodium,

342 mg

 

Bon Appétit, May 1995

Epicurious.com

 

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Per Serving (excluding unknown items): 153 Calories; 10g Fat (52.0% calories

from fat); 3g Protein; 17g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2

Fat.

 

NOTES : A mixed vegetable stew, seasoned with spices characteristic of Morocco.

Serve it with rice or couscous.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0