Tunisian Vegetable Stew with Saffron and Noodles

Tunisian Vegetable Stew with Saffron and Noodles Recipe - Authentic Tunisian Cuisine

Region / culture: Tunisia | Servings: 4

Introduction

Tunisian Vegetable Stew with Saffron and Noodles is a flavorful and hearty dish that is perfect for a cozy night in. This stew is packed with a variety of vegetables, chickpeas, and fragrant spices that come together to create a delicious and satisfying meal.

History

Tunisian cuisine is known for its bold flavors and use of fresh ingredients. This vegetable stew is a traditional dish that has been enjoyed in Tunisia for generations. The combination of saffron, cilantro, and parsley gives this stew a unique and aromatic taste that is sure to please your taste buds.

Ingredients

2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
2 pinches of crumbled saffron threads
3 tbsp chopped fresh cilantro
3 tbsp chopped fresh parsley
2 tbsp sweet hungarian paprika
1 tbsp New Mexico chili powder or hot hungarian paprika
1 tsp ground coriander
2 tsp ground caraway seed
8 cups water
1 lb (454 g) butternut squash, peeled, cut into large cubes
3 carrots, peeled, finely chopped
1 turnip, peeled, cut into 0.5 inch pieces
1 potato, peeled, cut into 0.5 inch pieces
2 celery stalks with leaves, chopped
1.5 cups canned crushed tomatoes
1 can (15 oz or 425 g) chickpeas, drained, rinsed
0.33 cup orzo, broken spaghetti, or Israeli couscous
Extra-virgin olive oil

How to prepare

Heat oil in a heavy wide soup pot or Dutch Oven over medium heat.
Add onion, garlic, and saffron threads. Cover and cook until the onion is translucent, stirring occasionally, for about 15 minutes.
Add 2 tbsp of cilantro, 2 tbsp of parsley, and the next 4 ingredients. Cover and cook for 5 minutes.
Add water and the next 6 ingredients. Bring to a boil. Reduce heat and simmer until the squash is tender, about 25 minutes.
Add chickpeas.
Meanwhile, cook pasta in a large saucepan of boiling salted water until tender but still firm to the bite. Drain.
Add the pasta to the soup.
Season the soup to taste with salt and pepper.
Ladle the soup into bowls.
Sprinkle with the remaining parsley and cilantro.
Drizzle extra-virgin olive oil over each serving and serve.

Variations

Feel free to customize this recipe by adding in your favorite vegetables or swapping out the chickpeas for another type of bean.

Notes

DO-AHEAD TIP: Soup can be made 1 day ahead. Cool. Cover and refrigerate. Rewarm before continuing.

Cooking Tips & Tricks

Make sure to sauté the onions, garlic, and saffron threads until the onions are translucent to build a flavorful base for the stew.

- Be sure to simmer the stew until the squash is tender to ensure that all the flavors have melded together.

- Feel free to adjust the spices to your liking to make the stew more or less spicy.

Serving Suggestions

This stew is delicious on its own, but you can also serve it with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

The key to making this stew is to simmer it slowly to allow all the flavors to meld together and create a rich and flavorful dish.

Ingredient Substitutions

If you don't have saffron on hand, you can substitute it with a pinch of turmeric for a similar flavor and color.

Make Ahead Tips

This stew can be made ahead of time and reheated when ready to serve. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish each bowl of stew with a sprinkle of fresh parsley and a drizzle of extra-virgin olive oil for a beautiful presentation.

Pairing Recommendations

This stew pairs well with a glass of red wine or a refreshing glass of mint tea.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of this Tunisian Vegetable Stew with Saffron and Noodles contains approximately 350 calories.

Carbohydrates

This stew is a great source of carbohydrates, with the butternut squash, carrots, and potatoes providing a healthy dose of complex carbs to keep you feeling full and satisfied.

Fats

The olive oil in this recipe adds healthy fats to the dish, which are essential for overall health and well-being.

Proteins

The chickpeas in this stew are a great source of plant-based protein, making this dish a nutritious and filling option for vegetarians and vegans.

Vitamins and minerals

This stew is packed with vitamins and minerals from the variety of vegetables used, including vitamin A, vitamin C, and potassium.

Alergens

This recipe contains chickpeas, which may be an allergen for some individuals. Be sure to check for any allergies before serving.

Summary

Overall, this stew is a nutritious and well-balanced meal that is perfect for a cozy night in.

Summary

Tunisian Vegetable Stew with Saffron and Noodles is a delicious and nutritious dish that is perfect for a cozy night in. Packed with vegetables, chickpeas, and fragrant spices, this stew is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Tunisian Vegetable Stew with Saffron and Noodles. It was a warm summer day and I was visiting my dear friend, Fatima, who hailed from Tunisia. As soon as I entered her kitchen, I was enveloped in the rich aroma of spices and herbs that filled the air.

Fatima greeted me with a warm smile and a hug, and as we sat down at her kitchen table, she began to tell me about her childhood in Tunisia. She spoke of long days spent in the bustling markets, where vendors would sell an array of fresh vegetables and fragrant spices. It was in these markets that she learned to cook from her mother and grandmother, who passed down generations-old recipes that were a testament to the rich culinary heritage of Tunisia.

As Fatima spoke, she began to gather ingredients from her pantry and refrigerator, explaining each one to me with enthusiasm. She pulled out a bottle of saffron, a precious spice that she had brought back from her last visit to Tunisia. She spoke of how saffron was used in many Tunisian dishes to add depth and complexity to the flavors.

Next, she showed me a variety of fresh vegetables – bell peppers, zucchini, carrots, and tomatoes – that would form the base of the stew. She explained that the key to a successful Tunisian vegetable stew was to let the vegetables slowly simmer in a rich broth until they were tender and flavorful.

As Fatima chopped and diced the vegetables with practiced ease, she told me about the importance of using fresh ingredients in Tunisian cooking. She emphasized the need to let the natural flavors of the vegetables shine through, without the need for heavy sauces or overwhelming spices.

Once the vegetables were prepared, Fatima began to build the stew. She heated a large pot on the stove and added a generous amount of olive oil, allowing it to shimmer and sizzle. Then, she added the saffron and let it infuse the oil with its golden hue and aromatic scent.

Next, she added the vegetables to the pot, stirring them gently to coat them in the fragrant saffron oil. As the vegetables began to soften and release their juices, Fatima poured in a mixture of vegetable broth and tomato sauce, creating a rich and flavorful base for the stew.

As the stew simmered on the stove, filling the kitchen with its tantalizing aroma, Fatima prepared the noodles. She explained that in Tunisia, it was common to serve vegetable stews over a bed of fluffy couscous or tender noodles, adding a comforting and hearty element to the dish.

Finally, after hours of patient simmering and stirring, the Tunisian Vegetable Stew with Saffron and Noodles was ready. Fatima ladled generous portions into bowls, garnishing each with a sprinkle of fresh herbs and a drizzle of olive oil. As we sat down to enjoy the stew together, I marveled at the depth of flavors and the vibrant colors that adorned our bowls.

As I savored each spoonful of the stew, I couldn't help but feel a sense of gratitude for Fatima and the culinary traditions that she had shared with me. The Tunisian Vegetable Stew with Saffron and Noodles was not just a delicious dish – it was a connection to a world rich in history and flavor, a reminder of the importance of family, tradition, and the simple pleasures of a home-cooked meal.

And so, as I finished my bowl of stew and bid farewell to Fatima, I knew that this recipe would become a cherished addition to my own collection. It was a testament to the power of food to bring people together, to bridge cultures and generations, and to create lasting memories that would be savored for years to come.