TUNISIAN VEGETABLE STEW
Ingredients
• 1½ cups thinly sliced onions
• 1 tbsp olive oil
• 3 cups thinly sliced cabbage
• Dash of salt
• 1 large green pepper cut in thin strips
• 1 tsp turmeric
• ¼ tsp cinnamon
• ⅛ tsp cayenne pepper
• 1 tsp ground coriander
• 3 cups canned tomatoes chopped (28oz)
• 1½ cooked chick peas
• ⅓ cup raisins or currents (optional)
• 1 tbsp fresh lemon juice
• Salt to taste
Directions
• 1½ cups thinly sliced onions
• 1 tbsp olive oil
• 3 cups thinly sliced cabbage
• Dash of salt
• 1 large green pepper cut in thin strips
• 1 tsp turmeric
• ¼ tsp cinnamon
• ⅛ tsp cayenne pepper
• 1 tsp ground coriander
• 3 cups canned tomatoes chopped (28oz)
• 1½ cooked chick peas
• ⅓ cup raisins or currents (optional)
• 1 tbsp fresh lemon juice
• Salt to taste
Directions
- In a large skillet, sauté the onions in olive oil for 5 minutes, until soft.
- Add the cabbage, sprinkle with salt & continue to cook for 5 minutes.
- Add the green pepper, coriander, turmeric, cinnamon, & cayenne & sauté for 1 minute.
- Stir in the tomatoes, chickpeas, & raisins.
- Bring to simmer, cook covered for 20 minutes until vegetables are tender.
- Add lemon juice and salt to taste.
