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Hearty Tunisian-Inspired Vegetable Stew Recipe

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Ingredients

Adjust Servings:
1 thinly sliced onion
1/4 cup vegetable stock (or more)
3 cups thinly sliced cabbage
1 dash salt
1 large green pepper, diced or sliced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can chickpeas
1/4 cup raisins or 1/4 cup currants
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 tablespoon lemon juice
salt

Nutritional information

235
Calories
18 g
Calories From Fat
2.1 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
401 mg
Sodium
49.1 g
Carbs
10.7 g
Dietary Fiber
14.5 g
Sugars
9.1 g
Protein
447g
Serving Size

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Hearty Tunisian-Inspired Vegetable Stew Recipe

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    This was wonderful, my mother-in-law and I really liked it, and my husband said it was pretty good. I ended up using 1 cup total of chicken stock (from a bullion cube), and I added 2 1/2 tsp of garam masala. I subbed red/yellow peppers for green, because that's what I had in my freezer. I served it over brown rice. The only thing I can think of is that I might decrease the lemon juice to 2 tsp. next time, because I could really taste it. That's just me though. Great recipe, thanks!

    • 56 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Tunisian Vegetable Stew, This recipe was originally posted by Zenith, who is no longer active at Zaar She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could This is one that had been in my cookbook for months and months, and I still haven’t gotten around to trying it She is greatly missed! Here’s what she had to say about this recipe: A quick and easy vegetarian meal, perfect when served over couscous , This was wonderful, my mother-in-law and I really liked it, and my husband said it was pretty good I ended up using 1 cup total of chicken stock (from a bullion cube), and I added 2 1/2 tsp of garam masala I subbed red/yellow peppers for green, because that’s what I had in my freezer I served it over brown rice The only thing I can think of is that I might decrease the lemon juice to 2 tsp next time, because I could really taste it That’s just me though Great recipe, thanks!, 4 5 stars Delicious vegan recipe used heaping rather than level measures, as suggested by others My husband and mother enjoyed this cold the next day


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    Steps

    1
    Done

    Saute Onions in Stock For 5 Minutes (or in Oil, If You Prefer).

    2
    Done

    Add Cabbage, Sprinkle With Salt; Saute For Another 5 Minutes (add More Stock If Needed).

    3
    Done

    Add Pepper and Spices (i Increase the Amount of All the Spices); Saute Another Minute.

    4
    Done

    Stir in Tomatoes, Chickpeas and Raisins.

    5
    Done

    Simmer, Covered, For 15 Minutes Till Vegetables Are Tender.

    6
    Done

    Add Lemon Juice and Salt to Taste.

    7
    Done

    Serve Over Couscous (or Rice, or Another Grain).

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