Tuesday, August 14, 2007

Recipe: Tunisian Vegetable Stew

1 1/2 c. thinly sliced onions
2 T. olive oil
3 c. thinkly sliced cabbage
dash of salt
1 large green bell pepper, cut into thin strips
2 t. ground coriander
1/2 t. turmeric
1/4 t. cinnamon
1/8 t. cayenne (to taste)
3 c. undrained canned tomatoes, chopped (28-ounce can) [or, better, a couple of pounds of fresh CSA tomatoes]
1 1/2 c. drained cooked chick peas (16-ounce can)
1/3 cup currants or raisins (optional)
1 T. fresh lemon juice
salt to taste
grated feta cheese
toasted slivered almonds (optional)

In a large skilled, saute the onions in the olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and saute for another minute or so. Stir in the tomatoes, chick peas, and optional currants or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender. Add the lemon juice and slat to taste. Top with feta and toasted almonds if you like.

From: Moosewood Cooks at Home via Susan [Note: I have also used Oriental 5 Spice in place of all the spices listed.]

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