Tunisian Vegetable Stew

local_grocery_store Ingredients

• 2 tablespoons Olive oil, divided
• 1 Onion, chopped
• 3 Garlic cloves, minced
• 2 Carrots, sliced
• 1 Bell pepper, diced
• 1 Zucchini, sliced
• 2 cups Cauliflower florets
• 1 can Chickpeas, drained and rinsed
• 1 can Canned diced tomatoes
• 2 cups Vegetable broth
• 2 tablespoons Harissa paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• to taste Salt
• to taste Black pepper
• for garnish Fresh cilantro, chopped

restaurant_menu Method

1. 1.Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. 2.Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent and fragrant.
3. 3.Add the sliced carrots, diced bell pepper, and sliced zucchini to the pot. Cook for 5 minutes, stirring occasionally.
4. 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. 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. 6.Season with salt and black pepper to taste.
7. 7.Serve the Tunisian Vegetable Stew hot, garnished with fresh cilantro.
8. 8.Enjoy this delicious taste of Tunisia!

lightbulb_outline Tips

• chevron_rightFeel free to adjust the spice level by adding more or less harissa paste.
• chevron_rightServe the stew with crusty bread or over a bed of couscous for a heartier meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.