North African Vegetable Ragout Recipe

Name: North African Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, coarsely chopped; 2 garlic cloves, minced; 2 red jalapeno chiles or 2 serrano chilies, stemmed, seeded, finely chopped; 1 small butternut squash (peeled, seeded, cut in 3/4 inch cubes about 4 cups); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 3 1/2 cups chicken stock, divided; 1 (14 ounce) can crushed plum tomatoes with juice; 1 (15 ounce) can chickpeas, drained and rinsed; 2 teaspoons salt; 3 cups kale leaves, tough stems removed, torn in pieces; 2 cups couscous

Servings: persons

2 tablespoons olive oil
1 large yellow onion, coarsely chopped
2 garlic cloves, minced
2 red jalapeno chiles or 2 serrano chilies, stemmed, seeded, finely chopped
1 small butternut squash (peeled, seeded, cut in 3/4 inch cubes about 4 cups)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
3 1/2 cups chicken stock, divided
1 (14 ounce) can crushed plum tomatoes with juice
1 (15 ounce) can chickpeas, drained and rinsed
2 teaspoons salt
3 cups kale leaves, tough stems removed, torn in pieces
2 cups couscous

1
Heat 1 tablespoon olive oil over medium heat in a deep saute pan or stock pot. Add onion and saute until beginning to soften, 2 minutes. Add garlic and chiles and saute until fragrant, 30 seconds. Add butternut squash and dry spices; saute 2 minutes.
2
Add 1 1/2 cups chicken stock and tomatoes with juices. (The squash should be just covered with liquid. Add extra chicken stock if necessary.).
3
Bring to a boil and reduce heat and simmer, partially covered, until squash is tender but firm, 15-20 minutes. Add chickpeas and 1 teaspoon salt. Continue to simmer, 10 minutes. Stir in kale and simmer until leaves are wilted and bright green, 2 minutes.
4
While the ragout is simmering bring 2 cups chicken stock to a boil in a medium saucepan, add couscous, 1 tablespoon olive oil and 1 teaspoon salt. Cover and remove from heat. Let sit 5 minutes. Fluff with fork.
5
To serve, spoon couscous into a bowl or shallow plate, leaving a well in the center. Ladle ragout into the center. Garnish with fresh cilantro or parsley leaves.
6
TO MAKE WITH SAUSAGE:
7
As a first step, slice 8 ounces hot Italian sausage into 1/2 inch pieces. Saute in deep saute pan until golden brown on all sides.
8
Transfer sausage to a plate lined with a paper towel. Pour off all but 1 tablespoon rendered fat. Add onion and proceed with instructions above, substituting the sausage fat for the olive oil.
9
Return sausage to the ragout with the chickpeas.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large yellow onion, coarsely chopped, 2 garlic cloves, minced, 2 red jalapeno chiles or 2 serrano chilies, stemmed, seeded, finely chopped, and more.

Yes, North African Vegetable Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

North African Vegetable Ragout

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