Vegetable Ragout with Cumin and Ginger
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 2 | c | Thinly sliced onion |
| 1 | c | Sliced carrot |
| 1/2 | c | Sliced fennel or celery |
| 1 | Cinnamon stick | |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground turmeric |
| 1 | lg | Pinch saffron threads; crushed |
| 2 | c | Diced peeled russet potatoes |
| 1 | c | Canned low-salt chicken broth or vegetable broth |
| 1/2 | tb | Raisins |
| 1 | cn | (15-16 ounce) garbanzo beans (chick-peas); drained |
| 1 | md | Zucchini; halved lengthwise, cut crosswise into 1/2-inch-thick pieces |
| 1/2 | c | Diced seeded tomatoes |
| 2 | tb | Sliced almonds; toasted, (optional) |
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