Vegetable Ragoût with Cumin and Ginger
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 teaspoon ground ginger
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1 cinnamon stick
- 1/2 teaspoon ground turmeric
- 1 cup sliced carrot
- 2 cups diced peeled russet potatoes
- 2 cups thinly sliced onions
- 2 tablespoons raisins
Preparation 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. Per serving (With Almonds): calories, 354; fat, 11 g; cholesterol, 0; sodium, 342 mg Nutritional analysis provided by Bon Appétit
Preparation 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. Per serving (With Almonds): calories, 354; fat, 11 g; cholesterol, 0; sodium, 342 mg Nutritional analysis provided by Bon Appétit
