Vegetable Ragout with Cumin and Ginger

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)

Instructions

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.