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Moroccan Vegetable Ragout with California Raisins

Moroccan Vegetable Ragout with California Raisins
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 2 tsp. olive oil
  • 2/3 c. pearl onions, peeled and halved
  • 1/3 c. carrot, cut into 1/8-inch thick slices
  • 2-1/2 tbsp. fennel, cut into 1/8-inch thick slices
  • 1-1/2 tbsp. all purpose flour
  • 1/2 cinnamon stick (about 1 inch)
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground ginger
  • 1 pinch saffron threads, crushed
  • 2/3 c. boiling-type potatoes (e.g. red or Yukon gold), peeled and cut into 3/4-inch dice
  • 1/3 c. vegetable broth
  • 3/4 c. California raisins
  • 1 c. (8 ounces) cooked or canned garbanzo beans, drained
  • 1/2 c. summer squash, halved lengthwise, and cut crosswise into 1/2-inch thick slices
  • 1 tsp. chopped fresh majoram
  • 2-1/2 tbsp. chopped fresh tomatoes (about 1/2 small tomato), seeded and cut into 1/2-inch dice
  • 2 tsp. sliced almonds, toasted (optional)



1 Heat the oil in a large, heavy stockpot over medium-low heat.

2 Coat onions, carrots and fennel with flour and sauté in oil until golden brown.

3 Add cinnamon stick, cumin, ginger, saffron, potatoes, vegetable broth and raisins; cook about 10 minutes.

4 Stir in garbanzo beans, squash, marjoram and tomatoes; cover and simmer until squash is tender, about 8 minutes longer.

5 To Serve

6  Transfer ragout to a serving dish and sprinkle with toasted almonds, if desired.

7  Serve with grilled pita or other flatbread.

Source: California Raisin Marketing Board

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