Ingredients
-
1
-
1/4
-
3
-
1
-
1
-
1
-
1
-
1/4
-
2
-
1/2
-
1/4
-
1
-
-
-
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Tunisian Vegetable Stew, This recipe was originally posted by Zenith, who is no longer active at Zaar She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could This is one that had been in my cookbook for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). |
