Lebanese Style Vegetable Ragout
Dive into the vibrant flavors of the Middle East with this Lebanese Style Vegetable Ragout, a hearty and aromatic dish perfect for cozy weeknight dinners. Featuring a medley of tender vegetables, including zucchini, eggplant, carrots, and potatoes, this one-pot meal is simmered to perfection in a rich tomato-based sauce infused with the warm, earthy notes of cumin, cinnamon, and coriander. A touch of fresh parsley and a splash of lemon juice add a burst of freshness, making this dish both comforting and refreshing. Serve it with fluffy couscous, steamed rice, or warm pita bread to soak up every last drop of the flavorful sauce. With just 20 minutes of prep time and simple, wholesome ingredients, this vegetable ragout is a delicious way to enjoy plant-based cooking while celebrating the essence of Lebanese cuisine.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium zucchini, chopped
- 1 medium eggplant, cubed
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and cubed
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup water or vegetable stock
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped zucchini, cubed eggplant, sliced carrots, and cubed potatoes to the pot. Stir well to coat the vegetables in the oil.
Stir in the canned diced tomatoes, tomato paste, and 1 cup of water or vegetable stock.
Add the spices: ground cumin, ground cinnamon, paprika, ground coriander, salt, and black pepper. Mix thoroughly to distribute the seasoning.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally, until the vegetables are tender.
Taste and adjust seasoning if necessary. Add more salt or spices as desired.
Stir in the fresh parsley and lemon juice just before serving for a bright, fresh flavor.
Serve the vegetable ragout hot with warm pita bread, rice, or couscous.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 45.4 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5760 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
