Tunisian Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Tunisian Vegetable Stew calories by ingredient
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Number of Servings: 8


    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
    1 box pasta of your choice


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.

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Member Ratings For This Recipe

  • 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

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