Tuesday, August 12, 2008

Tunisian Vegetable Stew

I made this one summer when The Spouse was on a chickpea kick (yet the man hates hummus. go figure). This could easily be made vegetarian/vegan by removing the chicken and subbing vegetable stock instead.

Tunisian Vegetable Stew

fennel seeds
1 lb chicken breasts, boneless & skinless
1 thinly sliced onion
1/4 cup vegetable stock (or more)
3 cups thinly sliced cabbage
1 dash kosher salt
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can chickpeas
1 tablespoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
kosher salt

Add olive oil and a few fennel seeds to pan. When fennel seeds start popping, add chicken. Brown chicken on all sides for 10 minutes, turning halfway. Remove chicken from pan, set aside.

Add onions to pan and sautee. Add stock, cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).

Add spices; saute another minute. Stir in tomatoes and chickpeas. Add chicken and simmer, covered, for 15 minutes till vegetables are tender.

Serve over couscous (or rice, or another grain).

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