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Vegetable Ragout with Cumin and Ginger
Zutaten für 1 Portionen	Menge anpassen
die Zutaten:
2 Esslöffel	olive oil
2 Tasse	onion thinly sliced
1 Tasse	carrot sliced
1/2 Tasse	Sliced fennel or celery
1	Cinnamon stick
1/2 Teelöffel	ground cumin
1/2 Teelöffel	ginger ground
1/2 Teelöffel	turmeric ground
1 gross	Pinch saffron threads; crushed
2 Tasse	Diced peeled russet potatoes
1 Tasse	Canned low-salt chicken broth or vegetable broth
1/2 Esslöffel	raisins
1 Dose	(15-16 ounce) garbanzo beans (chick-peas); drained
1 mittel	Zucchini; halved lengthwise, cut crosswise into 1/2-inch-thick pieces
1/2 Tasse	Diced seeded tomatoes
2 Esslöffel	Sliced almonds; toasted, (optional)
die Zubereitung:
A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve with rice or couscous. Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; saute 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): 354 calories, ; total fat, 11g; saturated fat, g; cholesterol, mg; sodium, 342 mg.

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