Moroccan Vegetable Ragout

Reminiscent of a curry, this vegetarian stew is packed full of warm spices, yams and chickpeas, perfect for a cold winter day. 

Yield: Serves 4

Moroccan Vegetable Ragout

Ingredients

  • 1 tbsp canola oil
  • 1 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 4 cups cubed peeled yams
  • 2 1/2 cups water
  • 1 can (19 oz/540 mL) chickpeas, rinsed and drained
  • 1 can (14 oz/398 mL) stewed tomatoes
  • 1 cup bulgur wheat, rinsed and drained
  • 1/2 cup raisins
  • 1 cup chopped fresh cilantro

Directions

  1. Heat oil in a Dutch oven over medium heat. Add onion and sauté until softened and golden, about 7 - 10 minutes.
  2. Add next 6 ingredients (garlic through cayenne pepper). Cook, stirring, for 1 minute. Stir in next 6 ingredients (yams through raisins). Bring to a boil.
  3. Reduce heat and simmer, covered, stirring occasionally, until yams and bulgur are tender and most of liquid is absorbed, about 25 - 30 minutes. Stir in cilantro just before serving.
Nutritional analysis per serving: 562 calories, 6.8 g fat, 15.9 g protein, 115.4 g carbohydrate, 19.3 g fibre, 949 mg sodium