Ingredients
-
1
-
1/4
-
3
-
1
-
1
-
1
-
1
-
1/4
-
2
-
1/2
-
-
-
-
-
Directions
Tunisian Vegetable Stew, This recipe was originally posted by Zenith, who is no longer active at Zaar.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. |
