Tunisian Vegan Vegetable Stew
Created by dienia b on June 27, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #43035
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, thinly sliced
- 1/4 cup vegetable stock
- 12 ounces coleslaw mix (1 bag)
- 1/4 teaspoon garlic salt
- 1 cup green pepper, diced
- 28 ounces diced tomatoes, undrained (1 can)
- 16 ounces chickpeas, undrained (1 can)
- 1/4 cup raisins
- 1/8 cup currants, optional
- 2 teaspoons ground coriander
- 1/2 teaspoon ground caraway
- 1/2 teaspoon turmeric
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon cinnamon
- 1 tablespoon lemon juice
- Garnish
- 1 lemon, wedged
How to Make
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Step 1: Saute onions in oil.
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Step 2: Add coleslaw mix, sprinkle with salt.
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Step 3: Saute for another 5 minutes.
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Step 4: Add pepper and spices to taste.
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Step 5: Saute another minute.
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Step 6: Add veggie stock.
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Step 7: Stir in tomatoes, chickpeas, raisins and currants.
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Step 8: Simmer, covered, for 15 minutes till vegetables are tender.
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Step 9: Add lemon juice and salt to taste.
Nutritional Facts
- Serving Size: 1 (313.4 g)
- Calories 242.5
- Total Fat - 7.5 g
- Saturated Fat - 1.2 g
- Cholesterol - 23.3 mg
- Sodium - 734.7 mg
- Total Carbohydrate - 34.7 g
- Dietary Fiber - 8.8 g
- Sugars - 9.8 g
- Protein - 14.2 g
- Calcium - 80.8 mg
- Iron - 3 mg
- Vitamin C - 68 mg
- Thiamin - 0.1 mg