Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Tunisian Vegetable Stew

Recipe from: Esther Westerveld
Servings: 4

This lovely stew makes an ideal quick meal that is flavorful and healthful. Serve on couscous or other grain.

1 ½ cups thinly sliced onions
2 tablespoons olive oil
3 cups thinly sliced cabbage
dash of salt
1 large green bell pepper, cut in thin strips
2 teaspoons ground coriander
½ teaspoon turmeric
¼ teaspoon cinnamon
⅛ teaspoon cayenne pepper, or to taste
1 28 ounce can undrained, chopped tomato
1 16 ounce can drained garbanzo beans
⅓ cup currents or raisins
1 tablespoon fresh lemon juice
2 cups cooked couscous
4 tablespoons feta cheese
toasted slivered almonds
salt, to taste

In a large non-stick dutch oven, sauté the onions in olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to sauté for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the pot and sauté for another minute or so. Stir in the tomatoes, chick peas, and currents or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste. Serve over couscous, top with crumbled feta cheese, and toasted almonds if you like.


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