Tunisian Vegetable Stew
This recipe was originally posted by Zenith, who is no longer active at Zaar. She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could. This is one that had been in my cookbook for months and months, and I still haven't gotten around to trying it. She is greatly missed! Here's what she had to say about this recipe: "A quick and easy vegetarian meal, perfect when served over couscous."
- Ready In:
- 1 thinly sliced onion
- 1⁄4 cup vegetable stock (or more)
- 3 cups thinly sliced cabbage
- 1 dash salt
- 1 large green pepper, diced or sliced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (16 ounce) can chickpeas
- 1⁄4 cup raisins or 1/4 cup currants
- 2 teaspoons ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1 tablespoon lemon juice
- Saute onions in stock for 5 minutes (or in oil, if you prefer).
- Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
- Add pepper and spices (I increase the amount of all the spices); saute another minute.
- Stir in tomatoes, chickpeas and raisins.
- Simmer, covered, for 15 minutes till vegetables are tender.
- Add lemon juice and salt to taste.
- Serve over couscous (or rice, or another grain).
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This was wonderful, my mother-in-law and I really liked it, and my husband said it was pretty good. I ended up using 1 cup total of chicken stock (from a bullion cube), and I added 2 1/2 tsp of garam masala. I subbed red/yellow peppers for green, because that's what I had in my freezer. I served it over brown rice. The only thing I can think of is that I might decrease the lemon juice to 2 tsp. next time, because I could really taste it. That's just me though. Great recipe, thanks!Reply
We LOVED this dish. It held its own against the ratatouille varieties we ate in France. Even my 8 and 5 year olds loved it. Of course they were hesitant to try it when they first looked at it, ("I'm not eating any of the red or green things!") but after one bite they were sold. I followed the advice to double the spices, and I'm glad I did. I also added a little heat to it (as suggested by another reviewer) by cutting a chili pepper in half, removing the seeds, and letting it simmer with the "stew." I removed the chili before serving to my family. The chili added just enough flavor and heat without making the dish too spicy for children. The second time I made it I tred doubling the raisins, but that totally ruined the spice balance in the dish. I won't do that when I make it again!Reply
This was delicious and the flavours seemed to develop even more on standing. I also doubled the spices and added some chilli flakes to give a genlte kick. On the side I served some lightly fried wedges of ham from the Christmas leg to keep the carnivores in the house happy. Could also serve this with chipolatas or some other type of sausage.Reply