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Tunisian Vegetable Stew

Chef.Foodie's picture
Ingredients
  Thinly sliced onions 1 1⁄2 Cup (24 tbs)
  Olive oil 2 Tablespoon
  Thinly sliced cabbage 3 Cup (48 tbs)
  Salt 1 Dash
  Green bell pepper 1 Large, cut into thin strips
  Ground coriander 2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Cayenne 1⁄8 Teaspoon (Or Use According To Taste)
  Canned chopped tomatoes 28 Ounce, undrained (1 Can Or 3 Cups)
  Drained cooked chickpeas 16 Ounce (1 Can, 16 Ounce)
  Currants/Raisins 1⁄3 Cup (5.33 tbs)
  Fresh lemon juice 1 Tablespoon
  Salt To Taste
  Crumbled feta cheese 1 Ounce (Or Grated)
Directions

In a large skillet, saute the onions in the olive oil for 5 minutes, or until softened.
Add the cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally.
Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and saute for another minute or so.
Stir in the tomatoes, chick peas, and optional currants or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender.
Add the lemon juice and salt to taste.
Top with feta, and toasted almonds if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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