Tunisian vegetable stew from Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day (page 217) by Moosewood Collective

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wlow on January 03, 2026

    10/2025 great with fresh tomatoes, Kashmiri chile, plus Turkish shatta red hot pepper sauce at the table. 1/2026 doubled recipe and sautéed onions in two batches but then combined all. Cooked chickpeas in Instant Pot. Even rounded measurements of fresh spices could’ve been upped more. Served with olives, lemon, shatta on the side. Family liked but didn’t love. From Carthage Magazine online: “In Tunisia, we usually pair this meal with grilled fish, grilled mergez, hard boiled egg, or Gadid.” https://carthagemagazine.com/tunisian-vegetable-stew/ Gadid: “El Guedid is a traditional Tunisian red meat product, prepared using an ancient meat preservation technique. Also called ‘el khlî’, El Guedid is mainly popular in the mountainous areas of Tunisia.” https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/red-meat-el-guedid/#:~:text=Also%20called%20'el%20khl%C3%AE'%2C%20El%20Guedid% Another similar stew with different veg online: https://www.feastingathome.com/tunisian-chickpea-stew/

  • Wlow on November 13, 2023

    Very good though would be lovely with fresh tomatoes in season. Used red onions, poblano for green bell, home-cooked chickpeas, Aleppo pepper for cayenne, raisins (when serving), cotija in place of feta. Sliced almonds great! Served over w/w couscous. Kids (teens) liked (and helped prepare!).

  • westminstr on December 30, 2022

    This was in the rotation in my pre kid vegetarian days. Whipped it out again many years later now that I am feeding two veggies. It was pretty easy, healthy & tasty. Nobody was over the moon but everybody ate it.

  • macfadden on February 10, 2018

    I make this regularly. It's tasty, undeniably nutritious, and pretty quick.

  • Queezle_Sister on July 20, 2015

    This is a quick meal if you've got the chickpeas cooked already (or want to use cans). The spice combination is pretty good. The feta on top really makes the dish. Personally, I do not care for green peppers, and wish I had substituted red. Family eats it, but nobody is very excited about it.

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Reviews about this recipe

  • Lisa Is Cooking

    The diversity of textures, the bright lemon in combination with the spices...the tanginess of the feta, and the crunchy almonds all made this a surprisingly delicious and enjoyable dinner.

    Full review
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