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Tunisian Vegetable Stew

1½ cups thinly sliced onions               2 Tbls olive oil

3 cups thinly sliced cabbage               dash of salt

1 large green bell pepper, cut into thin strips

2 tsps ground coriander                      ½ tsp cinnamon

1/8 tsp cayenne (or to taste)

3 cups undrained canned tomatoes, chopped (28 0z) or use fresh tomatoes, skinned & diced

1½ cups cooked chick peas (16 oz can)

1/3 cup currants or raisins (optional)

1 Tlbs fresh lemon juice

grated feta cheese                  

toasted slivered almonds (opt)

In a large skillet, saute’ the onions in the olive oil for 5 minutes, or until softened.  Add the cabbage*, sprinkle with salt, and continue to saute’ for at least 5 minutes, stirring occasionally.  Add the bell pepper, coriander, tumeric, cinnamon, and cayenne to the skillet and saute’ for another minute or so.  Stir in the tomatoes, chick peas, and optional currants or raisins, and simmer, covered, for another 15 minutes, until the vegetables are just tender.  Add the lemon juice and salt to taste. 

Top with feta, and toasted almonds if you like.  4 servings

Serve on couscous or another grain of your choice.

Per 8 oz serving: 150 calories, 4.8 g protein, 25 g carbohydrates, 354 mg sodium, 0 mg cholesterol.

*Note, if you are making this stew during squash & pumpkin season, add fresh cut mouth-size pieces (no skin) to the saute’ pan with the cabbage.  Not only does this make a colorful addition to the stew, but it adds vitamin A and potassium as well as fiber.

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