lebanese style vegetable ragout
(1 rating)
I found the garlic to be too much but as it is an authentic recipe I'm leaving it as is and will just say to adjust the garlic to your own liking. This is very nice served over couscous or rice if you prefer.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
35 Min
method
Stove Top
Ingredients For lebanese style vegetable ragout
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2 Tbspolive oil
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2onions, chopped
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10garlic cloves, chopped
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1(14 ounce) can diced tomatoes
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4carrots, sliced
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2medium potatoes, peeled and cut in 1 inch cubes
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1/2bunch parsley, cleaned and tied with string
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1 Tbspbrown sugar (optional, i choose not to use it)
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1 1/2 tsplemon pepper
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1/2 tspground cinnamon
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1/2 tspground coriander
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2medium zucchini, cut in 1/2 inch dice
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1(8 ounce) can artichoke hearts, drained and quartered
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1(15 ounce) can garbanzo beans, drained and rinsed
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1 cplain yogurt
How To Make lebanese style vegetable ragout
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1In a medium casserole, heat olive oil over medium-high heat. Cook onions, stirring occasionally until golden, 4-5 minutes.
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2Add garlic and cook, stirring 1 minute. Add tomatoes, carrots, potatoes and parsley. Reduce heat to medium. Cover and cook 20 minutes.
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3Add brown sugar, lemon pepper, cinnamon, coriander, zucchini, artichoke hearts, and garbanzo beans. Cover and cook for 10 minute.
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4To serve, discard parsley, Stir in yogurt and heat through.
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