vegetable-ragout-with-cumin-and-ginger-355.json

{
    "directions": [
        "Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; saut\u00e9 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."
    ],
    "ingredients": [
        "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)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Soup/Stew",
        "Potato",
        "Tomato",
        "Vegetable",
        "Stew",
        "Vegetarian",
        "Spice",
        "Chickpea",
        "Zucchini",
        "Fall",
        "Winter",
        "Healthy"
    ],
    "title": "Vegetable Rago\u00fbt with Cumin and Ginger",
    "url": "http://www.epicurious.com/recipes/food/views/vegetable-ragout-with-cumin-and-ginger-355"
}