Moroccan Vegetable Ragout

Ingredients -

2 medium size carrots, peeled and cubed
2 medium size zucchini, trimmed and cubed
1/2 cup pea pods
1 medium size broccoli, cut into florets and
blanched
1 medium red onion, chopped
1 medium size red bell pepper, seeded and cut into diced 1 inch by 1 inch
1 medium size green bell pepper, seeded and cut into diced 1 inch by 1 inch
1 medium size yellow bell pepper, seeded and cut into diced 1 inch by 1 inch
4 cloves garlic, chopped
5 pieces cloves
1/2 tsp Cinnamon, powder
1/2 tsp crushed red pepper
2 cups tomato sauce
1/4 cup shallots, chopped
Salt and pepper to taste
2 tbsp extra virgin olive oil
1/2 cup chick peas, boiled
1/2 cup button mushroom, quartered
1/2 bunch cilantro, coarsely chopped
1 packet mesclun salad
1/2 cup cherry tomatoes, sliced
1 cup vegetable stock

Procedure -

Saute carrots,zucchini,red onion and mix bell peppers in extra virgin olive oil. Cook until half done. Remove from pot and hold on the side. Saute shallots,garlic,cloves,cinnamon and crushed red peppers. Add vegetable stock and reduce slightly. Add tomato sauce, season to required consistency. Reheat sauce and add all the remaining vegetables allowing to simmer until cooked but still crunchy. Serve with pita bread or rice. Serve hot.