INGREDIENTS:2 Tbsp. olive oil
¼ cup all-purpose flour
2 cups pearl onions, peeled and halved
1 cup carrot cut into 1/8 in. thick slices
½ cup fennel cut into 1/8 in. thick slices
1 2 in. cinnamon stick
½ tsp. ground cumin
½ tsp. ground ginger
1 large pinch saffron threads, crushed
2 cups boiling-type potatoes, such as red or Yukon gold, peeled and cut into 3/4 in. dice
1 cup vegetable broth
2 cups California raisins
2 cups cooked garbanzo beans
(liquid drained if using canned)
1½ cups summer squash, halved lengthwise, cut crosswise into ½ in. thick slices
1 Tbsp. chopped fresh marjoram
½ cup tomatoes (about 1 small tomato), seeded and cut into ½ in. dice
2 Tbsp. sliced almonds, toasted (optional) DIRECTIONS:Heat the oil in a large, heavy stockpot over medium-low heat. Coat the onions, carrots and fennel with flour and sauté in the oil until golden brown. Add cinnamon stick, cumin, ginger, saffron, potatoes, vegetable broth and raisins. Cook for about 10 minutes. Add garbanzo beans, squash, marjoram and tomatoes. Cover and simmer until squash is tender, about 8 minutes longer.
To serve, transfer ragout to a serving dish and sprinkle with toasted almonds, if desired. Serve with grilled pita or other flatbread. NUTRITIONAL INFORMATION: SERVINGS:8 servings From: PHOTO CREDIT:Photo Credit: CALIFORNIA RAISINS
