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.
Cook time
50 mins
Recipe Difficulty
Easy
Yield
Serves 4
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
- Heat oil in a Dutch oven over medium heat. Add onion and sauté until softened and golden, about 7 - 10 minutes.
- 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.
- 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
*Ingredient not included in nutritional analysis.
562 calories, 6.8 g fat, 15.9 g protein, 115.4 g carbohydrate, 19.3 g fibre, 949 mg sodium