Tunisian Vegetable Stew Recipes

Steps:

• Saute onions in stock for 5 minutes (or in oil, if you prefer).
• Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
• Add pepper and spices (I increase the amount of all the spices); saute another minute.
• Stir in tomatoes, chickpeas and raisins.
• Simmer, covered, for 15 minutes till vegetables are tender.
• Add lemon juice and salt to taste.
• Serve over couscous (or rice, or another grain).

Steps:

• In a mixing bowl, combine lamb, egg white and spice mixture and mix well. When all the ingredients are combined, stuff olives with meat mixture. In a large saucepan, heat oil. Sear olives, meat side down, in the hot oil. Remove from pan and set aside. Add onions to the pan, and sweat until translucent. Add tomato paste, harissa, tomato puree, water and white beans, and bring it to a boil. When it reaches a boil, turn down the heat and simmer slowly until beans are tender, approximately 30 to 40 minutes. Add additional water if needed. Add seared stuffed olives and cook for 15 minutes more. Add pickled vegetables. Add salt and pepper to taste, and serve in a bowl, accompanied by a pita or baguette.

Steps:

• In a large skillet, heat the olive oil and saute the onions for 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.