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Tunisian Five Stew

June 29, 2016

Tunisian Five Stew

If you're looking for another way to use cabbage, this Tunisian Five Stew recipe may come in handy. It's healthy, light, easy and definitely tasty!


  • 1 1/2 cups thinly sliced onions
  • 2 tablespoons olive oil
  • 3 cups thinly sliced cabbage
  • salt
  • 1 large bell pepper, any color, thinly sliced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon Tunisian Five spice
  • 1/8 teaspoon cayenne pepper (or to taste)
  • 1 (28 ounce) can tomatoes, chopped and undrained or about 4 medium sized ripe fresh tomatoes, chopped
  • 1 (16 ounce) can chickpeas, drained
  • 1/3 cup raisins
  • 1 tablespoon fresh lemon juice
  • grated feta cheese


  1. In a large skillet, heat the olive oil and saute the onions over low heat for at least 5 minutes or until softened.
  2. Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
  3. Add in the bell pepper, coriander, turmeric, Tunisian Five spice, and cayenne; stir and saute for 1 minute or so.
  4. Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.
  5. Add lemon juice and salt to taste; stir.
  6. Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.


Click here to buy Tunisian Five spice and other herbs and spices


Source: Buppert's Farm CSA


Photo credit to: Allrecipes

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