I don’t know if this stew is truly Tunisian. It has probably been through enough adaptation at this point that the only thing vaguely Tunisian about it is the spicing, and maybe the chickpeas. But it sure is good.
As I mentioned a while back, I found myself with an abundance of cabbage recently, and this was a great way to use a lot of it. I have to apologize that there’s no photo with this post — apparently my camera ate it. Darn technology. But it was just too good not to share.
If you make it with chicken (as the original recipe calls for), I won’t judge — I bet it’d be good. Or even stir in the chicken at the very end for omni members of the family!
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 medium head of cabbage, cored and thinly sliced thinly sliced
- 4-5 carrots, chopped
- 1 tsp kosher salt
- 2½ tsp garam masala (or substitute 2 tsp ground coriander + ¼ tsp cinnamon)
- ½ tsp turmeric
- 1 14-oz can undrained crushed tomatoes (preferably fire-roasted)
- 1 16-oz can chickpeas (or 2 cups cooked)
- juice of ½ lemon
- crumbled feta cheese
- Heat the olive oil in a large soup pot over medium-high heat. Add the onion and saute until soft and translucent, about 5 minutes.
- Stir in the cabbage and carrot. Add the salt and saute until the cabbage is cooked down, about 10 minutes.
- Stir in the spices, the canned tomatoes and the chickpeas. Lower the heat, cover and simmer for about 15 minutes.
- Stir in the lemon juice, and taste and adjust seasoning. Serve topped with crumbled feta on a bed of quinoa or couscous (if desired).