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.