Thursday, October 14, 2010

Tunisian Vegetable Stew

My in-laws, Steve and Janet, just moved to Minneapolis, MN from Bismarck, ND and had us over for the first family dinner this weekend.  We have been blessed with summer-like weather and got to sit outside to enjoy our feast.  Steve grilled up some steaks and Janet made a delicious stew from  "Moosewood Restaurant Cooks at Home," by The Moosewood Collective (copyright 1994).  It was fantastic.  I had to share the recipe.  The original recipe calls for 1/8 tsp. of cayenne pepper, however, Janet sometimes leaves it out of the dish.   Jack especially like the chickpeas.

Tunisian Vegetable Stew

1 1/2 cups thinly sliced onions
2 Tbsp. olive oil
3 cups thinly sliced cabbage
dash of salt
1 large green pepper, cut into thin strips
2 tsp. coriander
1/2 tsp. turmeric
1/2 tsp. cinnamon
3 cups undrained canned tomatoes, chopped (28 oz. can)
16 oz. can drained chickpeas
1/3 cup currants
1 Tbsp. fresh lemon juice

salt to taste
grated feta cheese (Mediterranean kind)
toasted sliced almonds

In a large skillet, saute the onions in the olive oil for 5 minutes until softened.  Add the cabbage and sprinkle with salt.  Saute for at least another 5 minutes, stirring occasionally.  Add the green pepper, coriander, turmeric,  and cinnamon to the skillet and saute for 1 minute.  Stir in tomatoes, chickpeas, and currants.  Simmer, covered, for at least 15 minutes.  Add the lemon juice and salt to taste.

Serve the stew topped with feta and sliced almonds.  Can be served on top of rice and could easily be eaten as a vegetarian meal. 

The clan hanging out in the backyard.