Tunisian Vegetable Stew

ratherbeswimmin''s Note:

This was given to me by a dear friend. I think it comes from a Moosewood cookbook.

• Total Time: 1 hrs 5 mins
• Prep Time: 40 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 ½ cups thinly sliced onions
• 2 tablespoons olive oil
• 3 cups thinly sliced cabbage
• salt
• 1 large green bell pepper , julienned
• 2 teaspoons ground coriander
• ½ teaspoon turmeric
• ¼ teaspoon ground cinnamon
• 1⁄8; teaspoon cayenne pepper (or to taste)
• 1 (28 ounce) can tomatoes , chopped and undrained
• 1 (16 ounce) can chickpeas , drained
• 1⁄3; cup currants or 1⁄3; cup raisins
• 1 tablespoon fresh lemon juice
• grated feta cheese

Directions:

1. In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened.
2. Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
3. Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.
4. Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.
5. Add lemon juice and salt to taste; stir.
6. Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.

Reviews

[Napoleon Dynamite]

this was really good, easy to make and made great leftovers. i used garam masala instead of the coriander, turmeric and cinnamon. turned out great.

[Wreckage]

This is a fantastic stew. I served it to my fiance and my father, who is a meat and potatoes kind of guy, and he asked for the recipe to take back with him. I did add a few cups of water and a bouillon cube to add a little more liquid, but otherwise, I stayed with the recipe. Thanks!

[death_by_parsnip]

This recipe just didn't work for me. The combination of spices wasn't appealing at all.