Bauman College Programs

Author Topic: Moroccan Spring Vegetable Ragout  (Read 1190 times)

Offline karens666

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Moroccan Spring Vegetable Ragout
« on: July 04, 2014, 12:15:11 PM »

3 TB Olive oil
1 large leek, finely chopped
2 medium carrots, cut into bite-sized pieces
3 garlic cloves, minced
1.5 tsp ras-al-hanout spice blend
1 medium yellow zucchini squash, cut into bite-sized pieces
1 cup cooked chickpeas
1 cup fava beans, shelled
cup water or vegetable stock
bunch asparagus cut into inch pieces
1 bunch sorrel, chiffonade
preserved lemon, but into small pieces
cup fresh parsley, finely chopped
cup feta cheese, crumbled (optional)
Salt to taste

To prepare ahead:
   Soak chickpeas over night.
   Fava beans need to be taken out of their shell and blanched in a pot of boiling water for 30 seconds to 1 minute; take out of the hot water and put in a bowl of cold water to stop the cooking.

1.   In a large saucepan, heat oil and cook leeks and carrots for about 5 minutes.
2.   Add the garlic and spices; stir to coat evenly the carrots and leeks; about 2 minutes.
3.   Add the squash, beans and asparagus; add liquid and cover with lid for a few minutes or until the asparagus is tender.
4.   Remove vegetables from heat and gently fold in the sorrel and preserved lemons.
5.   Serve with couscous and garnish with fresh herbs and feta cheese.

Serves: 6