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Kari's Tunisian Fusion (Sweet Potato-Rice Stew)
Serves 4-6
This recipe was inspired by Mary McDougall's Tunisian Sweet Potato Stew and my craving for congee. Rich, tomato-y sauce is thickened by brown rice, long-cooked in large amounts of water.
1 onion, chopped
1 jalapeno, seeded and quartered (or more, if desired)
4 cloves garlic, minced
2 tsp minced ginger
2 tsp ground cumin
1/2 tsp ground coriander
1/4 tps red pepper flakes
1/2 tsp ground cinnamon
1/2 cup brown basmati rice
water (about 15 cups total)
2 vegetable bouillon cubes (I used Rapunzel vegan no-salt cubes)
1 (14.5 ounce) can no-salt diced tomatoes
1 (8 ounce) can no-salt tomato sauce
3 cups chopped Napa cabbage (or regular green cabbage)
1 cup cut green beans (I used frozen)
2 medium sweet potatoes, peeled and cut in small chunks
1 (14.5 ounce) can chickpeas, rinsed and drained
3 Tbsp peanut butter
1 1/2 tsp kosher salt, or to taste
1/4 cup raisins
1 Tbsp each chopped fresh parsley and cilantro
In a large pot, saute onion, adding water as necessary to prevent burning, until onion is golden brown. Add garlic, ginger and jalapeno; saute a couple minutes. Add cumin, ground coriander, pepper flakes and cinnamon; cook and stir 1 minute.
Add 8 cups water and vegetable bouillon; bring to a boil and stir in rice. Cook uncovered over med-high heat for 45 minutes, stirring occasionally.
Add 4 cups boiling water and continue cooking 30 more minutes, stirring occasionally.
Add tomatoes, tomato sauce, green beans, cabbage, sweet potatoes, chickpeas, and 3 more cups boiling water. Cook over medium heat 30 minutes, stirring occasionally.
Add peanut butter, salt, and raisins. Reduce heat to simmer, cover, and cook 30 minutes.
Stir in cilantro and parsley.
Serve with favorite flatbread or over cooked grains or couscous.
