->Veg Ragout <-

Yield: Serves 4

2 tablespoons olive oil

2 cups thinly sliced onions

1 cup sliced carrot

1/2 cup sliced fennel or celery

1 cinnamon stick

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon ground tumeric

1 large pinch saffron threads, crushed

2 cups diced peeled russet potatoes

1 cup vegetable broth

2 tablespoons raisins

15- to 16-ounce can garbanzo beans, drained

1 medium zucchini, halved lengthwise, cut crosswise into 1/2-inch-thick pieces

1/2 cup diced seeded tomatoes

2 tablespoons sliced almonds, toasted

Heat oil in a heavy large Dutch oven over medium-low heat. Add

onions, carrot, fennel, cinnamon stick, cumin, ginger, tumeric and saffron; saute until vegetables begin to soften, 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.

Serve with rice or couscous.