Tunisian Vegetable Stew
Serves 8
3 Tbsp. Olive Oil
2 Large Onions – Cut into Small Wedges
3 Garlic Cloves – Sliced
2-3 Tsp. Harissa
1/2 Tsp. Paprika
1 Tsp. Ground Cumin
1/2 Tsp. Ground Ginger
1 Stick Cinnamon ~ 2.75”
Sea Salt
Freshly Ground Black Pepper
1 Orange ~ Zest and Juice
4 Carrots ~ Cut into Matchsticks
1 lb. Okra ~ Cut into 1 inch slices unless small
1 lb. Winter Squash (Hubbard, Butternut, etc.) ~ Cubed
1 lb. Rutabaga or Turnip ~ Cubed
2 15 oz. Cans Diced Tomatoes or Fresh
2 15 oz. Cans Chickpeas ~ Drained
32 oz Vegetable stock
3 Tbsp. Tomato Puree
4 Tbsp. Honey
8 oz. Prunes ~ Halved
2 Tbsp. Fresh Cilantro ~ Chopped
Heat the Oil in a large pot and sauté the Onions over a medium heat until they soften and are beginning to develop color. Add the Garlic, Paprika, Cumin, Ginger, and Cinnamon stick and cook for another 2 minutes stirring constantly. Add the Orange zest and juice, Harissa, Carrots, Okra, Squash, Turnips, Tomatoes, Stock, and tomato puree. Bring to boil, reduce heat and simmer uncovered for 25 minutes. Add Honey, Chickpeas and Prunes. Simmer for additional 15 minutes. Remove Cinnamon stick and add Cilantro. Correct seasoning with Salt and Pepper. Serve with Cous-Cous, Flat breads, and additional Harissa.
