Moroccan Vegetable Ragout with California Raisins

  • Yield 4 servings
  • Prep 15 mins
  • Cook 10 mins

A mélange of vegetables and spices to serve alone or with meats.

California Raisin Marketing Board


2 teaspoons olive oil
2/3 cup pearl onions, peeled and halved
1/3 cup carrot, cut into 1/8-inch thick slices
2 1/2 tablespoons fennel, cut into 1/8-inch thick slices
1 1/2 tablespoons all purpose flour
1/2 cinnamon stick (about 1 inch)
1/8 teaspoon ground cumin
1/8 teaspoon ground ginger
1 pinch saffron threads, crushed
2/3 cup boiling-type potatoes (e.g. red or Yukon gold), peeled and cut into 3/4-inch dice
1/3 cup vegetable broth
3/4 cup California raisins
1 cup (8 ounces) cooked or canned garbanzo beans, drained
1/2 cup summer squash, halved lengthwise, and cut crosswise into 1/2-inch thick slices
1 teaspoon chopped fresh majoram
2 1/2 teaspoons chopped fresh tomatoes (about 1/2 small tomato), seeded and cut into 1/2-inch dice
2 teaspoons sliced almonds, toasted (optional)


  1. Heat the oil in a large, heavy stockpot over medium-low heat. Coat onions, carrots and fennel with flour and sauté in oil until golden brown. Add cinnamon stick, cumin, ginger, saffron, potatoes, vegetable broth and raisins; cook about 10 minutes.
  2. Stir in garbanzo beans, squash, marjoram and tomatoes; cover and simmer until squash is tender, about 8 minutes longer.
  3. To Serve: Transfer ragout to a serving dish and sprinkle with toasted almonds, if desired. Serve with grilled pita or other flatbread.

Recipe courtesy of the California Raisin Marketing Board



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