Moroccan Vegetable Ragout with California Raisins Recipe

Moroccan Vegetable Ragout with California Raisins Recipe

  • 2 tablespoons olive oil
  • 2 cups pearl onions, peeled and halved
  • 1 cup carrot, cut into 1/8-inch thick slices
  • 1/2 cup fennel, cut into 1/8-inch thick slices
  • 1/4 cup all-purpose flour
  • 1 (2 inch) cinnamon stick
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1 pinch saffron threads, crushed
  • 2 cups boiling-type potatoes (e.g. red or Yukon gold), peeled and cut into 3/4-inch dice
  • 1 cup vegetable broth
  • 2 cups California raisins
  • 2 cups cooked or canned garbanzo beans, drained
  • 1 1/2 cups summer squash, halved lengthwise, and cut crosswise into 1/2-inch thick slices
  • 1 tablespoon chopped fresh marjoram
  • 1/2 cup chopped fresh tomatoes, seeded and cut into 1/2-inch dice
  • 2 tablespoons sliced almonds, toasted (optional)
  1. Heat the oil in a large, heavy stockpot over medium-low heat. Coat the onions, carrots and fennel with flour and saute in the oil until golden brown. Add the cinnamon stick, cumin, ginger, saffron, potatoes, vegetable broth and raisins; cook about 10 minutes. Add garbanzo beans, squash, marjoram and tomatoes; cover and simmer until squash is tender, about 8 minutes longer.
  2. Transfer ragout to a serving dish and sprinkle with toasted almonds, if desired. Serve with grilled pita or other flatbread.