Tunisian Vegetable Stew

"This was given to me by a dear friend. I think it comes from a Moosewood cookbook."
 
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Ready In:
1hr 5mins
Ingredients:
14
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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!
     
  3. This recipe just didn't work for me. The combination of spices wasn't appealing at all.
     
  4. So VERY EASY...and yet SO TASTY!!!! Thoroughly enjoyed this VERY HEALTHY recipe.
     
  5. This is indeed a Moosewood recipe, from "Moosewood cooks at home". This is an amazing, healthful and economical meal, that reminded me of how terrific that cookbook is. I HIGHLY reccommend it to any cook of any skill level. It's full of easy, peasant-style recipes and has a wealth of serving ideas and general cooking info. Thanks for reminding me!
     
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