Virgilio’s Twist on Tunisian Vegetarian Stew (45 minutes to your plate)

(Prep is 15 minutes for chopping carrots, onion, tomatoes; plus getting other ingredients together)
Onion – 1 medium/large
Tomatoes – 2 medium/large
Salt- to taste
Lime – to taste
Chickpeas – 1.5 cups
Corn/Peas/Carrots – 1 cup
Turmeric – 1 / 4 tsp
Cinnamon – 1 / 4 tsp
Coriander – 2 tsp
Black pepper – 1 / 2 tsp
Cayenne pepper – 1
Oil – coconut oil – 1 spoon
Raisins – a handful
Slivered Almonds – 1 / 4 cup

Cooking Process (25/30 min):
In spoon of coconut oil fry chopped onion until translucent. Add spices, fry for a couple minutes, then add chickpeas and other veggies, including tomatoes. Add 1/4 cup of water, and bring to boil quickly, then reduce heat and let simmer for 15/20 minutes.

(1) I use all organic ingredients, and rehydrate my chick peas and cook on a stove with electric coils. You can just as easily substitute canned/frozen ingredients, and use pre-chopped ingredients, and even use a different cooking oil to cut prep time to less than 5 minutes. Use a gas stove and you may cut cooking time as well. The idea is to have fun, and enjoy food, not get hung up over the little details.
(2) You can use whatever veggies you fancy. Most Tunisian stews on the web use cabbage. I didn’t have cabbage and so I did not. Perhaps that does not make it Tunisian stew. If it doesn’t then the fact that it is my take on Tunisian stew should mollify the purists. To me it is all about experimenting and playing around. Creating delicious food that looks good too.
(3) For understanding what one means by cooking onions and different stages of cooking them from sweated to translucent to golden and finally caramelized check out


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