Tunisian Vegetable Stew

Author:Inspired by Moosewood at Home, pg. 217
Prep time: 00:30
Category:Main Courses


1 1/2 cups thinly sliced onions
2 tbsp. olive oil
3 cups thinly sliced cabbage
 dash of salt
large green bell pepper, cut in strips
2 tsp. ground coriander
1/2 tsp. turmeric
1/4 tsp. cinnamon
1/8 tsp. cayenne
3 cups undrained, canned tomatoes (28-oz can)
1 1/2 cups drained, cooked chick peas
1/3 cups currants or raisins
1 tbsp. fresh lemon juice
 grated feta cheese
 toasted slivered almonds
 cous cous


  1. Sauté the onions in the olive oil until soft, about 5 minutes.
  2. Add the cabbage, sprinke with salt and continue to sauté for at least 5 minutes, stirring occasionaly.
  3. Add the bell pepper, coriander, cumin, tumeric, cinnamon, and cayenne to the skillet and sauté for another minute or so.
  4. 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.
  5. Top with feta and toasted almonds if you like.
  6. Serve over cous cous.


Nutrition Facts

4 per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 5g8%
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein 4g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.