Tunisian Vegetable Stew Recipe

Submitted by deliriumsama

Makes 13 servings

yum

Ingredients

2	tablespoons extra virgin olive oil
1	onion,finely chopped
1/2	cup celery, finely chopped
1/2	teaspoon turmeric
1/2	teaspoon ground ginger
1/2	teaspoon cinnamon
1/2	teaspoon cumin
1	teaspoon salt
1/2	teaspoon ground black pepper
2	cups zucchini, sliced into thin rounds
1/2	cup red lentils
14	oz canned tomatoes, chopped
1/4	teaspoon saffron strands, soaked in 1/2 cup boiling water
5 1/2	cups vegetable broth
1	cup canned chickpeas,rinsed and drained
1	ounce capellini, (angel-hair) pasta—broken into pieces
2	tablespoons cilantro, chopped (coriander)
2	tablespoons parsley, chopped
2	tablespoons lemon juice

Directions

HEAT the oil in a large saucepan over a medium heat. COOK the onion and celery for 5 minutes, stirring occasionally. ADD the turmeric, ginger, cinnamon, cumin, salt and pepper and cook, stirring, for 1 minute. ADD the zucchini, lentils and canned tomatoes and stir to combine. ADD the saffron liquid and stock and bring to the boil. COVER the pot, reduce the heat to medium, and simmer for 15 minutes. ADD the chickpeas, pasta, cilantro, parsley and lemon juice and cook, covered, for 5 minutes.

Categories

Soup

Serving Size 193.5g

Amount Per Serving

Calories

137

Calories from Fat

% Daily Value^*

Total Fat

3.8g

Saturated Fat

0.5g

Cholesterol

1mg

Sodium

514mg

21%

Total Carbohydrates

18.5g

Dietary Fiber

5.8g

23%

Sugars

3.7g

Protein

7.8g

Vitamin A 8%	•	Vitamin C 17%
Calcium 4%	•	Iron 12%

* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat

Protein

Carbs

Alcohol

Other

Calorie Breakdown (?)
Nutrition Breakdown

Daily Values (?)

Nutritional Analysis

Nutrition Grade
96% confidence

Good points

Low in saturated fat

Very low in cholesterol

High in dietary fiber

High in manganese

High in phosphorus

High in vitamin C

Bad points

High in sodium

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