
Tunisian Vegetable Stew
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- Serves 4
- Cooks in 50 mins (15m prep + 35m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Tunisian Vegetable Stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat 1 tablespoon of olive oil in a large pot over medium heat.
- 2.Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent and fragrant.
- 3.Add the sliced carrots, diced bell pepper, and sliced zucchini to the pot. Cook for 5 minutes, stirring occasionally.
- 4.Add the cauliflower florets, drained chickpeas, diced tomatoes, vegetable broth, harissa paste, ground cumin, and ground coriander to the pot. Stir well to combine.
- 5.Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the vegetables are tender.
- 6.Season with salt and black pepper to taste.
- 7.Serve the Tunisian Vegetable Stew hot, garnished with fresh cilantro.
- 8.Enjoy this delicious taste of Tunisia!
lightbulb_outline Tips
- Feel free to adjust the spice level by adding more or less harissa paste.
- Serve the stew with crusty bread or over a bed of couscous for a heartier meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.