- 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