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Tunisian Stew

I was first introduced to Tunisian Stew, aka Seven Vegetable Stew, when a friend hosting an annual dinner party served it. I was dubious about the meatless stew but was surprised at the substantial texture and the exotic and Middle Eastern flavors including Tumeric and Cinnamon. This vegetable stew is a good go-to when I’ve got my vegetarian family members coming over as it boasts lots of flavor as the fennel and raisins are a sweet component.Tunisian Stew on Shalavee.com

Although I feel the addition of the feta and toasted almonds on top are necessary for salty bite and the crunchy texture, vegans may need to find a vegan feta option. The suggestion is to also serve this over couscous. Although a whole wheat couscous can be found at Trader Joe’s, I think rice would be just as nice if you want to go gluten free.

And for meat eating fans, if you want to serve a few slices of a pork or beef roast with it, I’ve done that too.

 

Tunisian Stew
aka Seven Vegetable Stew

To be Served with Whole Wheat couscous, sliced toasted almonds, and feta

3 Garlic cloves smashed
(2 small turnips but I omit because not a fan)
Yellow onion quartered, root end in tact
Large carrot (or two) cut into 2” chunks
Fennel bulb thickly sliced and root end in tact
½ cup Golden raisins
1 TB Ginger peeled and chopped (or try grating and the peel gets out of the way)
1 TB Kosher Salt
2 Tsp Cumin
2 Tsp  Paprika
2 Tsp Sugar
1 ½ Tsp ground Turmeric
1/8 Tsp Cloves (or dash of ground)
1 Cinnamon stick (or couple dashes ground)
2 Cups Water
1 lb Butternut squash peeled and 1 inch wedged
1 Small Zucchini (or two)
(Half head of cauliflower florets)
 15 ½ oz can chickpeas, drained
( 4 sprigs of flat leaf parsley tied together)
1 Cup canned Whole Tomatoes with juices (plus more if wanted)

– Put garlic,(turnips),onion, carrot, fennel, raisins, ginger, salt, cumin, paprika,
sugar, turmeric, cloves, and cinnamon in pot with lid and add 2 cups Water
and bring to a boil and then simmer to soften the veggies for 10 minutes.

– Halve and seed and wedge the butternut squash. Add into pot :
(parsley) chickpeas, tear the tomatoes, cauliflower and the carrots,
 stirring and simmering another 15 minutes and then add zucchini squash in the
last 5 minutes as it will cook to mush fast.

– Remove cinnamon sticks and parsley if used and serve over couscous with
almonds and feta.

Expect to have a lots leftover so this stew makes a great option for a supper with a lot of guests. And it lasts for a while in the refrigerator. Enjoy!

 

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