Vegetable and Lamb Ragout - Marquit Khodra (Tunisian)

Ok, how many times can I say I love Paula Wolfert recipes? The woman is brilliant. We got our new supply of Leyden Glen lamb and the first thing I made with it was this Vegetable and Lamb Ragout recipe from Paula Wolfert's "Mediterranean Cooking".



It has some of my favorite ingredients in it. It was perfect for a cold day.




It really is an easy dish to make. Go ahead and make it!





Marquit Khodra - Vegetable Ragout
Mediterranean Cooking - Paula Wolfert
(Printable Version)
1/2 Cup Chickpeas -- soaked overnight
1/4 Cup Olive Oil
1 Pound Pork -- cubed
1 Small Onion -- chopped
2 Tablespoons Tomato Paste
1 Can Artichoke Hearts
1 Teaspoon Cumin
1 Large Chipotle Pepper -- crushed
1 Tablespoon Garlic Powder
3/4 Pound Turnips -- cubed
1 Large New Mexico Green Chiles -- chopped
10 Ounces Swiss Chard Leaves -- shredded
10 Ounces Fresh Spinach Leaves -- shredded
1 Cup Parsley -- chopped
Salt And Pepper -- to taste
Warm Flatbread


Drain chickpeas. In small saucepan, cover the chickpeas with 2 cups water. Bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Meanwhile in dutch oven, combine oil, pork, and scallions. Cook for about 8 minutes. Add tomato paste and turnip and stir until it coats the meat about 2 minutes. Add chickpeas and cooking liquid. Cover and simmer over medium low heat for 30 minutes. Add artichokes, cumin, garlic powder and chiles. Pile greens on top, sprinkle with salt, cover tightly and cook over medium heat for 45 minutes. Stirring occasionally after 30 minutes. Serve in soup bowls and pass the bread.