Vegetable ragout
Vegetable Ragout with Quinoa
Serves: 6

  • 1 medium eggplant, cut into ½- to 1-inch cubes
  • 1 large onion, halved and sliced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1½ teaspoons paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon allspice
  • 1 cinnamon stick
  • 1 -2 teaspoons harissa or chili sauce (to taste)
  • ½ teaspoon salt ( to taste)
  • 2 medium zucchini, quartered lengthwise and sliced into ¼-inch pieces
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, canned
  • ¼ cup raisins
  • ¼ cup vegetable broth
  • 8 cherry tomatoes, halved (or 1 large tomato, coarsely chopped)
  • 1 cup quinoa, well rinsed
  • 2 cups vegetable broth
  • 1 clove garlic, minced

  1. Sauté the eggplant and onion in a large non-stick pot until it begins to brown, adding a little water if necessary to prevent sticking. Add the garlic, and cook for another minute. Add all spices, including cinnamon stick, and stir for another minute. Add the zucchini, canned tomatoes, chickpeas, raisins, and vegetable broth and bring to a boil. Reduce heat and add the eggplant and cherry tomatoes. Cover and cook on low while quinoa is cooking.
  2. Heat a medium-sized nonstick pot. Add the rinsed quinoa, and cook, stirring, for a few minutes until the quinoa is fairly dry. Add the vegetable broth and garlic, bring to a boil, reduce heat, and cover. Cook until quinoa absorbs all of the water, about 15 minutes. (If quinoa is tender and doesn’t seem to absorb all the water, remove the cover and turn up the heat for a few minutes.)
  3. Remove cinnamon stick. Spread a bed of quinoa on each plate and top with ragout.

Nutrition Information
Calories: 278 Fat: 3 g Carbohydrates: 56 g Sodium: 412 mg Fiber: 11 g Protein: 10 g