Tunisian vegetable stew with lemon pickle
A recipe from the Good Food collection.
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Tunisian Vegetable Stew with Lemon Pickle
1. To make the lemon pickle, cut the lemons in half widthways, juice the lemons, then strain the juice and set aside. Cut the lemon halves in half again, then remove all the flesh and white pith using a small, sharp knife, leaving just the yellow skin. Slice the skin into very thin strips and set aside.
2. Heat the olive oil in a heavy-based saucepan over medium–low heat. Add the onion and cook, stirring, for 8 minutes, or until softened but not coloured. Add the ginger, garlic and spices and cook for a further 30 seconds. Pour in the vinegar, lemon juice and 125 ml (4 fl oz/½ cup) water, then stir in the salt. Bring to the boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 1 hour, or until the lemon skins are very tender. Increase the heat to medium–high and stir in the sugar. Cook for a further 10 minutes.
3. Meanwhile, prepare the stew. Heat the olive oil in a heavy-based saucepan over medium–low heat. Add the onion and cook, stirring, for 8 minutes, or until softened. Add the garlic, spices and tomato paste and stir for 1 minute.
4. Pour in the stock and add the potato. Bring to the boil, reduce the heat to a gentle simmer, then cover and cook for 20 minutes, or until the potato is just tender. Add the cabbage, dates, cauliflower and beans. Cover and cook for a further 10–15 minutes.
5. Divide the stew among serving bowls. Serve with the pickle and couscous on the side, and the coriander and pistachios to sprinkle over, if desired.
To make more of a preserved lemon style relish, allow the lemon pickle to sit for at least 7 days before using