Vegetable Ragout with Cumin and Ginger

• 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 turmeric
• 1 large pinch saffron threads, crushed
• 2 cups diced peeled russet potatoes
• 1 cup canned low-salt chicken broth or vegetable broth
• 2 tablespoons raisins
• 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 tablespoons sliced almonds, toasted (optional)

1. Heat oil in heavy large Dutch oven over medium-low heat.
2. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; saute until vegetables begin to soften, about 10 minutes.
3. Add potatoes, broth and raisins; bring to boil.
4. Reduce heat to medium-low; cover and simmer until potatoes are almost tender, about 10 minutes.
5. Add garbanzo beans, zucchini and tomatoes; cover and simmer until zucchini is tender, about 8 minutes longer.
6. Transfer ragout to bowl.
7. Sprinkle with almonds, if desired.

olive oil, onions, carrot, fennel, cinnamon, ground cumin, ground ginger, ground turmeric, saffron threads, potatoes, chicken broth, raisins, garbanzo beans, zucchini, tomatoes, almonds

Taken from www.epicurious.com/recipes/food/views/vegetable-ragout-with-cumin-and-ginger-355 (may not work)