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tunisian-veg-stew recipe

Date: Tue, 27 Jun 1995 13:54:35 -0800
 From: asha@hopf.dnai.com (Asha Dornfest)
 Tunisian Vegetable Stew (from Moosewood Cooks at Home)
 1 1/2 c. thinly sliced onions
 1/4 c. vegie stock
 3 c. thinly sliced cabbage
 dash of salt
 1 large green pepper, cut into thin strips
 2 teaspoons ground coriander (has a mild, nutty taste)
 1/2 teaspoon turmeric (adds golden color)
 1/4 teaspoon cinnamon
 1 28-oz can undrained chopped tomatoes
 1 16-oz can cooked chick peas/garbanzo beans
 1/3 cup raisins or currants (optional, but very good)
 1 tablespoon fresh lemon juice
 Saute onions in stock for 5 minutes.  Add cabbage, sprinkle with salt, saute
 for another 5 min.  Add bell pepper and spices to skillet, saute another
 minute.  Stir in tomatoes, chick peas and raisins, simmer covered for 15
 minutes till vegies are tender.  Add lemon juice and salt to taste.
 Serve on top of rice, couscous or other grain.
 kwvegan vegan