Sincerely Carolina

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All Stewed Up.

by caroline

In my foodie world, summer is a time for barbeques and watermelon slices, and fall … well, fall screams pumpkin spice, warm apple pies, and toasty cups of soups and stews.

When I was in high school, my aunt used to make this Tunisian Vegetable Stew and share it with my family. We fell so in love with it that my mom eventually asked for the recipe, so we could whip up a batch at home.

We used to eat it often, but sooner than later I was a college student and somewhere between getting adjusted to “adult” life and long nights spent studying I forgot about this stew. (The horror!) That is, however, until the other day when my mom was sorting through her recipe book and found this little gem.

The second she handed it over to me I knew I just had to share it with you. A mix of sweet, savory and a lil’ spice, this stew is the perfect pairing to a crisp fall evening. Make it … savor it … and wear something snuggly.


Tunisian Vegetable Stew (naturally gluten-free + vegan)

(Print me!)


  • 2 Tablespoons olive oil
  • 1-1/2 cups white/yellow onion, thinly sliced
  • 1 large green bell pepper, cut into strips
  • pinch of sea salt
  • 3 cups green cabbage, thinly sliced
  • 2 Tablespoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 28-ounce can diced tomatoes
  • 1-1/2 cups chickpeas
  • 1/3 cup raisins or currants
  • 1/4 toasted, slivered almonds, optional

NOTES: I purchased pre-shredded cabbage to cut prep time –– you can also slice a head of cabbage, but this is a great timesaver!


In a large skillet, heat the olive oil and add onions, sautéing for about five minutes, until softened. Add the green peppers and pinch of salt, continuing to sauté for an additional five minutes, stirring frequently. Add cabbage, coriander, turmeric cinnamon and cayenne pepper to the skillet, sautéing for an additional 1 to 2 minutes, stirring frequently.

Stir in the diced tomatoes (do not drain), chickpeas and raisins. Cover and simmer for about 15 minutes, until the vegetables are just tender. Top with slivered almonds before serving (if desired). Enjoy!

I forgot to sprinkle the almonds on top before I took these photos, but trust me they will be in attendance when I eat this stew tonight — they add such a tasty touch!

Eat up.