Moroccan Vegetable Ragout with California Raisins recipe

8 servings

2 tablespoons olive oil

2 cups pearl onions, peeled and halved

1 cup carrot, cut into 1/8-inch thick slices

1/2 cup fennel, cut into 1/8-inch thick slices

1/4 cup all-purpose flour

1 (2 inch) cinnamon stick

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1 pinch saffron threads, crushed

2 cups boiling-type potatoes (e.g. red or Yukon gold), peeled and cut into 3/4-inch dice

1 cup vegetable broth

2 cups California raisins

2 cups cooked or canned garbanzo beans, drained

1 1/2 cups summer squash, halved lengthwise, and cut crosswise into 1/2-inch thick slices

1 tablespoon chopped fresh marjoram

1/2 cup chopped fresh tomatoes, seeded and cut into 1/2-inch dice

2 tablespoons sliced almonds, toasted (optional)

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

Coat the onions, carrots and fennel with flour and saute in the oil until golden brown.

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

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

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

Serve with grilled pita or other flatbread.