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Moosewood's Tunisian Stew

7/22/2013

1 Comment

 

A great way to use all that cabbage!  It's light, flavorful, and so easy! 
Tunisian Stew

Ingredients:
  • 1 1/2 cups thinly sliced onions
  • 2 tablespoons olive oil
  • 3 cups thinly sliced cabbage
  • salt
  • 1 large bell pepper, any color, thinly sliced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 1 (28 ounce) can tomatoes, chopped and undrained or about 4 medium sized ripe fresh tomatoes, chopped
  • 1 (16 ounce) can chickpeas, drained
  •  1/3 cup raisins
  • 1 tablespoon fresh lemon juice
  • grated feta cheese
Directions: In a large skillet, heat the olive oil and saute the onions over low heat for at least 5 minutes or until softened.

Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.

Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.

Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.

Add lemon juice and salt to taste; stir.

Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.
1 Comment
Sharon link
7/30/2013 05:13:08 am

For this week's CSA, I highly recommend using the eggplant, basil, and tomato to make this sandwich:
http://allrecipes.com/Recipe/Eggplant-Sandwiches/Detail.aspx?event8=1&prop24=SR_Thumb&e11=eggplant&e8=Quick%20Search&event10=1&e7=Recipe

I've been keeping track of how we're using our CSA veggies on my blog makesomethingoutofnothing.wordpress.com if anyone is looking for suggestions.

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