Tunisian Vegetable Stew
|Author:||Inspired by Moosewood at Home, pg. 217|
|1 1/2 cups||thinly sliced onions|
|2 tbsp.||olive oil|
|3 cups||thinly sliced cabbage|
|dash of salt|
|1||large green bell pepper, cut in strips|
|2 tsp.||ground coriander|
|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|
- Sauté the onions in the olive oil until soft, about 5 minutes.
- Add the cabbage, sprinke with salt and continue to sauté for at least 5 minutes, stirring occasionaly.
- Add the bell pepper, coriander, cumin, tumeric, cinnamon, and cayenne to the skillet and sauté 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.
- Serve over cous cous.
|Amount per serving
|% Daily Value*|
|Total Fat 5g||8%|
|Includes Added Sugars|
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.