A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve with rice or couscous. Heat oil in heavy large Dutch oven over medium-low heat. Add onions, carrot, fennel, cinnamon stick, cumin, ginger, turmeric and saffron; saute 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. Serves 4. Per Serving (with almonds): 354 calories, ; total fat, 11g; saturated fat, g; cholesterol, mg; sodium, 342 mg. Bon App?tit May 1995 Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (448g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 218 (38%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 102.5mg||32 %|
|Sodium 291mg||10 %|
|Potassium 780.9mg||21 %|
|Total Carbohydrate 34.1g||10 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 28.2g|
|Protein 55.2g||79 %|
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Calories per serving: 574
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