Saturday, April 27, 2013

Tunisian Vegetable Stew

Adapted from Moosewood Cooks at Home

3 c thinly sliced onions
3 T olive oil
1 head (6 cups) thinly sliced cabbage (discard core/heart)
1 large green bell pepper, cut into thin, short strips
4 tsp ground coriander
1 tsp turmeric
1+ tsp cinnamon
1/4 tsp cayenne
2 - 28 oz cans chopped tomatoes (undrained)
1 can chickpeas, drained
2/3 cup plumped raisins
1 T fresh lemon juice
salt and sugar to taste
toasted slivered almonds

In large skillet, sauté the onions and olive oil for 5 minutes.
Add the cabbage, sprinkle with salt and continue to sauté for at least 5 minutes, stirring occasionally.
Add bell pepper, coriander, turmeric, cinnamon, and cayenne, and stir for 1 minute.
Stir in tomatoes, chick peas, and raisins; cover and simmer for 15 minutes until vegetables are just tender.
Add lemon juice and salt to taste. Top with toasted almonds.

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