- 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)
- 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.
- Transfer ragout to a serving dish and sprinkle with toasted almonds, if desired. Serve with grilled pita or other flatbread.