Tunisian Vegetable Stew
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 354.88 ml thinly sliced onions
- 29.58 ml olive oil
- 709.77 ml thinly sliced cabbage
- salt
- 1 large green bell pepper, julienned
- 9.85 ml ground coriander
- 2.46 ml turmeric
- 1.23 ml ground cinnamon
- 0.61 ml cayenne pepper (or to taste)
- 793.78 g can tomatoes, chopped and undrained
- 453.59 g can chickpeas, drained
- 78.78 ml currants or 78.78 ml raisins
- 14.79 ml fresh lemon juice
- grated feta cheese
directions
- In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened.
- Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
- Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.
- Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.
- Add lemon juice and salt to taste; stir.
- Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.
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Reviews
-
This is indeed a Moosewood recipe, from "Moosewood cooks at home". This is an amazing, healthful and economical meal, that reminded me of how terrific that cookbook is. I HIGHLY reccommend it to any cook of any skill level. It's full of easy, peasant-style recipes and has a wealth of serving ideas and general cooking info. Thanks for reminding me!
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