Vegetable Ragout with Cumin and Ginger Recipe

Name: Vegetable Ragout with Cumin and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 cups thinly sliced onions; 1 cup sliced carrot; 1/2 cup sliced fennel or celery; 1 cinnamon stick; 1/2 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon ground turmeric; 1 large pinch saffron threads, crushed; 2 cups diced peeled russet potatoes; 1 cup canned low-salt chicken broth or vegetable broth; 2 tablespoons raisins; 1 15- to 16-ounce can garbanzo beans (chick peas), drained; 1 medium zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces; 1/2 cup diced seeded tomatoes; 2 tablespoons sliced almonds, toasted (optional)

Servings: persons

2 tablespoons olive oil
2 cups thinly sliced onions
1 cup sliced carrot
1/2 cup sliced fennel or celery
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1 large pinch saffron threads, crushed
2 cups diced peeled russet potatoes
1 cup canned low-salt chicken broth or vegetable broth
2 tablespoons raisins
1 15- to 16-ounce can garbanzo beans (chick peas), drained
1 medium zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces
1/2 cup diced seeded tomatoes
2 tablespoons sliced almonds, toasted (optional)

1
Heat oil in heavy large Dutch oven over medium-low heat.
2
Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; saute until vegetables begin to soften, about 10 minutes.
3
Add potatoes, broth and raisins; bring to boil.
4
Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes.
5
Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer.
6
Transfer ragout to bowl.
7
Sprinkle with almonds, if desired.

486

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 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 cups thinly sliced onions, 1 cup sliced carrot, 1/2 cup sliced fennel or celery, and more.

Yes, Vegetable Ragout with Cumin and Ginger falls under the Soups & Stews 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.

Vegetable Ragout with Cumin and Ginger

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