Tunisian Vegetable Stew
Why I Love This Recipe
This is a yummy way to consume cabbage. Susan McGarvey
Ingredients You'll Need
1 ½ cups thinly sliced onions
2 tbsp. olive oil
3 cups thinly sliced cabbage
Dash of salt
1 large green pepper, cut into thin strips
2 tsp. ground coriander
½ tsp. turmeric
½ tsp. cinnamon
1/8 tsp. cayenne
3 cups canned diced tomatoes with the juice (28 oz. can)
16 oz. can chick peas, drained
1/3 cup currants or raisins (optional)
1 tbsp. fresh lemon juice
Salt to taste
Grated feta cheese (or vegan cheese or leave out)
Toasted slivered almonds
In a large skillet, sauté the onions in the olive oil until softened.
Add the cabbage, sprinkle with salt.
Continue to sauté for at least 5 minutes, stirring occasionally.
Add the bell pepper, coriander, turmeric, cinnamon, and cayenne .
Sauté for another minute or so.
Stir in the tomatoes and chick peas and raisins.
Simmer, covered, for 15 minutes until the veggies are just tender.
Add the lemon juice and salt to taste.
Top with feta (if using), and toasted almonds if you like.