Moroccan Vegetable Ragout with California Raisins

Prep Time 15

Cook Time 20

Total Time 35

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 Serve6 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