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In a large casserole, warm the
Olive Oil (3 Tbsp)
over medium-high heat. Once the oil is warm, transfer the
Onions (5 1/2 cups)
Shallots (1 1/2 cups)
Lower the heat to medium and cover with a lid. Leave until the onions are soft and translucent, about 25 minutes. Stir occasionally.
Once the onions are soft and translucent, uncover and reduce the heat to medium-low. Stir occasionally for 20 minutes until the onions are golden brown.
Garlic (4 cloves)
Ground Turmeric (1 tsp)
Ground Ginger (1/2 tsp)
Salt (1 tsp)
Ground Black Pepper (1/4 tsp)
Water (2 cups)
Raisins (1 cup)
. Cover the casserole with a lid.
Let simmer gently and leave until the vegetables are cooked for about 35 minutes.
Serve warm with couscous, brown rice or bread, and garnish with
Fresh Cilantro (to taste)
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