Tunisian Vegetable Stew
1 1/2 cup thinly sliced onion
2 TBSP olive oil
3 cups thinly sliced cabbage
Salt to taste
1 bell pepper, cut in strips
1 TBSP C&C Tunisian Blend
1 (28 oz) can undrained diced tomatoes
1 (16 oz) can chick peas, rinsed and drained
1/3 cup raisins
1 TBSP fresh lemon juice
Toasted slivered almonds for garnish* Optional
In a large skillet, sauté the onion in the oil until softened about 5 minutes. Add cabbage and sauté another 5 minutes. Stir occasionally. Add the bell pepper, salt and C&C Tunisian Blend and cook another minute.
Stir in tomatoes, chick peas and raisins and simmer covered for 15 minutes until the vegetables are tender. Add lemon juice, season to taste and serve with almonds if desired.
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