Ingredients
2
cups thinly sliced onions
1/2
cup sliced fennel or celery
1
large pinch saffron threads, crushed
2
cups diced peeled russet potatoes
1
cup canned low-salt chicken broth or vegetable broth
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
tbsp sliced almonds, toasted (optional)
Directions
1.
Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; sauté 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.
Columbus Restaurants
