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Tunisian Vegetable Stew
Average user rating 
/ 4
1 Users Voted
Description
/ 4
1 Users Voted
This vegetarian dish has a wonderful blend of spices and tangy-sweet flavors.
Ingredients
At a glance
Main Course
Soups
Side Dish
Ethnic/Regional
Lenten Recipes
Serves
4+ as a main course
- 1.5 - 2 cups onions, thinly sliced
- 2 tbsp oil (olive or canola)
- 3 cups cabbage, thinly sliced
- dash salt
- 1 large bell pepper, cut into strips
- 2 tsp ground coriander
- 1/2 tsp tumeric
- 1/4 tsp cinnamon
- 1/8 tsp cayenne
- 3 cups diced tomatoes, undrained
- 16 oz. chick peas, drained
- 1/3 cup currants, raisins or dried cranberries (optional)
- 1 tbsp fresh lemon juice
Methods/steps
- In a large skillet, saute onions in the oil until soft (about 5 minutes).
- Add cabbage and salt - saute 5 minutes.
- Add bell pepper and spices - saute one minute.
- Stir in tomatoes, chickpeas, and fruit.
- Simmer, covered, 15 minutes.
- Mix in lemon juice just before serving and salt to taste.
- Serve over couscous.
Additional Tips
You may also want to top each serving with crumbled feta cheese and/or slivered toasted almonds. This forgiving recipe can be adjusted to serve 4 or 40, to be made on the stovetop or just started there and finished in a crockpot if you are expecting a crowd.
Reviews
Review by liz ,
Thursday, 02 April 2009
Jeanette brough this to a covered dish dinner at church last night. It was so good I had three servings!