Moroccan Vegetable Ragout | Blue Flame Kitchen

Ingredients

• 1 tbsp canola oil
• 1 medium onion, sliced
• 2 cloves garlic, finely chopped
• 1 1/2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 4 cups cubed peeled yams
• 2 1/2 cups water
• 1 can (19 oz/540 mL) chickpeas, rinsed and drained
• 1 can (14 oz/398 mL) stewed tomatoes
• 1 cup bulgur wheat, rinsed and drained
• 1/2 cup raisins
• 1 cup chopped fresh cilantro