Tunisian Vegetable Stew

Name: Tunisian Vegetable Stew Recipe
Yield: 8
Ingredients: 2 T olive oil; 3 cups chopped cabbage; 1 chopped green bell pepper; 1.5 cups chopped onion; 3 cups chopped tomatoes (or 28 oz can crushed); 15 oz chickpeas rinsed and drained; 1/3 cup dried currants; 1 T lemon juice; 1 T coriander; 1/2 tsp turmeric; 1/4 tsp cinnamon; 1/8 tsp cayenne; salt; 1 box pasta of your choice

(1)

Number of Servings: 8

Ingredients

2 T olive oil3 cups chopped cabbage1 chopped green bell pepper1.5 cups chopped onion3 cups chopped tomatoes (or 28 oz can, crushed)15 oz chickpeas, rinsed and drained1/3 cup dried currants1 T lemon juice1 T coriander1/2 tsp turmeric1/4 tsp cinnamon1/8 tsp cayennesalt1 box pasta of your choice

Directions

Saute the onions in the oil until soft, about 3 minutes. Add the cabbage, sprinkle with salt and saute for at least 5 minutes. Add the green pepper and spices and saute one minute more. Stir in the tomatoes, chickpeas, and currants and simmer, covered for 15 minutes. Add lemon juice and salt to taste. Serve over cooked pasta. Makes about 8 1/2 cup to 1 cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CAITLINCLARE25.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 170.9
Total Fat: 4.4 g
Cholesterol: 0.0 mg
Sodium: 298.4 mg
Total Carbs: 30.3 g
Dietary Fiber: 6.1 g
Protein: 5.4 g

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Member Reviews

LATVIAN_SANDY
Thank you for adding this "Moosewood Restaurant Cooks at Home" recipe - saved me the time to enter it! This is a fantastic recipe to serve at a potluck, too - just keep it warm in a crock pot. - 11/14/12