Tunisian Vegetable Stew Recipe
Ingredients
| Onions | 1 1/2 Cup (16 tbs), thinly sliced | |
| Olive oil | 2 Tablespoon | |
| Cabbage | 3 Cup (16 tbs), thinly sliced | |
| 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 | |
| Canned tomatoes | 3 Cup (16 tbs), undrained | |
| Cooked chickpeas | 1 1/2 Cup (16 tbs), drained | |
| 1/3 cup currants or raisins (optional) | ||
| Lemon juice | 1 Tablespoon | |
| Salt | To Taste | |
| Grated feta cheese | ||
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.
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.
Chef
