This recipe was modified from The Moosewood Restaurant Cooks at Home cookbook. I highly recommend that book as a resource (really, pretty much any of the Moosewood books). While not all of their recipes are vegan (there are ovo-lacto veg recipes as well), the majority are - or can be easily adapted to be - vegan.
Ingredients
1 1/2 cups thinly sliced onions
3 cups thinly sliced cabbage
1 large green bell pepper, cut into thin strips
1 cup zucchini with skin on, diced to 1 inch cubes (roughly)*
2 tablespoons olive oil
2 tsp ground coriander
1-2 tsp very finely minced garlic*
1/2 tsp turmeric
1/2 tsp cumin*
1/4 tsp cinnamon
1/8 teaspoon cayenne (I usually add a bit more, but you do you)
3 cups undrained canned chopped tomatoes, (796ml/28fl oz)
11/2 cups drained cooked chick peas (if you use canned, 1 16-ounce can drained is fine, they'll be soft enough)
1/3 cup raisins (optional - add a bit more liquid if you do, or skip 'em if you're not a fan of sweet in your savoury))
1 tablespoon fresh lemon juice
salt
In a large pot, sauté the onions in the olive oil over medium heat for 5-7 minutes, until softened. Add the cabbage, sprinkle with salt, and continue to sauté for another 5-10 minutes, stirring occasionally until the cabbage softens.
Add the bell pepper, zucchini coriander, cumin, turmeric, cinnamon, and cayenne to the skillet and sauté for a minute or two (get everything nicely covered in the spice mix) before adding the chickpeas and tomatoes.
Lower the heat, cover and let simmer 20-25 minutes, stirring every 4-5 minutes (or until it reaches the texture you like - I prefer my veggies a bit crunchy/raw, but I'm weird)
Add salt and lemon juice, stir and serve over rice or couscous.
*these ingredients are not part of the recipe as presented in the book (zucchini isn't even native to Tunisia) but I like them and find they add some depth to the dish. If you like your stews a bit lighter and brighter, drop the garlic and cumin.
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