Ingredients

Preparation 15 to 20 minutes, cooking time 30 minutes

2 tablespoons olive oil
2 cups pearl onions, peeled and halved
2 medium carrots, cut into 1/8-inch thick slices (about 1 cup)
1/4 fennel bulb, cut into 1/8-inch thick slices (about 1/2 cup)
1/4 cup all-purpose flour
Cinnamon stick (about 2 inches)
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 large pinch saffron threads, crushed
3 medium red or Yukon Gold potatoes, peeled and cut into 3/4-inch dice (about 2 cups)
1 cup vegetable broth
2 cups raisins
2 cups (16 ounces) cooked or canned chickpeas, drained
2 small summer (crookneck) squashes, halved lengthwise and cut crosswise into 1/2-inch thick slices (about 1 1/2 cups)
1 tablespoon chopped fresh marjoram
1 small fresh tomato, seeded and cut into 1/2-inch dice (about 1/2 cup)
2 tablespoons sliced almonds, toasted (optional)

Directions

Heat the oil in a large, heavy stockpot over medium-low heat. Coat the onions, carrots and fennel with flour and saute in the oil until golden brown. Add the cinnamon stick, cumin, ginger, saffron, potatoes, vegetable broth and raisins; cook about 10 minutes. Add chickpeas, squash, marjoram and tomatoes; cover and simmer until squash is tender, about 8 minutes longer.

To serve, transfer ragout to a serving dish and sprinkle with toasted almonds, if desired. Serve with grilled pita or other flatbread.

Makes 8 servings.

Nutrition information per serving: 330 cal., 6 g total fat (1 g saturated), 0 mg chol., 7 g pro., 66 g carbo., 7 g fiber, 330 mg sodium.