Tunisian Vegetable Stew

Tunisian Vegetable Stew, also known as ‘Lablabi’, is a popular street food in Tunisia and is often eaten for breakfast.

This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.

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Medium

Tunisian Vegetable Stew

Cooking Method: Stewing Cuisine: Tunisian Courses: Dinner, Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 40 min Rest Time 10 min Total Time 1 hr 5 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 300 gram Carrots
• 200 gram Zucchini
• 200 gram Bell Peppers
• 150 gram Onion
• 2 clove Garlic
• 400 gram Tomatoes
• 200 gram Chickpeas
• 2 cup Vegetable Broth
• 2 tablespoon Olive Oil
• 1 teaspoon Harissa Paste
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Fresh Parsley
• 2 tablespoon Fresh Mint

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Add potatoes, carrots, zucchini, bell peppers, and cook for 5 minutes.
3. Stir in tomatoes, chickpeas, vegetable broth, harissa paste, cumin, paprika, salt, and black pepper.
4. Bring to a boil, then reduce heat and simmer for 30 minutes.
5. Remove from heat and let it rest for 10 minutes.
6. Garnish with fresh parsley and mint. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 8g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.