Recipe for Vegetable Ragout with Cumin and Ginger 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
2 cup Thinly sliced onion
1 cup Sliced carrot
1/2 cup Sliced fennel or celery
1 x Cinnamon stick
1/2 tsp Ground cumin
1/2 tsp Ground ginger
1/2 tsp Ground turmeric
1 lrg Pinch saffron threads, crushed
2 cup Diced peeled russet potatoes
1 cup Canned low-salt chicken broth or vegetable broth
1/2 tbl Raisins
1 can (15-16 ounce) garbanzo beans (chick-peas), drained
1 med Zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces
1/2 cup Diced seeded tomatoes
Instructions:
Instructions: A mixed vegetable stew, seasoned with spices characteristic of Morocco.

Serve with rice or couscous.

Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; saute until vegetables begin to soften, about 10 minutes. Add potatoes, broth and raisins; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer. Transfer ragout to bowl. Sprinkle with almonds, if desired.

Serves 4.

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