Tunisian Kafteji with a Twist

Ingredients

• 2 medium potatoes, peeled and diced (300g) 2 medium potatoes, peeled and diced (300g)
• 1 medium eggplant, diced (250g) 1 medium eggplant, diced (250g)
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (200g) cooked chickpeas 1 cup (200g) cooked chickpeas
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley and mint, chopped (for garnish) Fresh parsley and mint, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 8g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the diced potatoes, eggplant, and bell peppers to the pan. Cook until the vegetables are tender, stirring occasionally.
4. 4.
   In a separate bowl, combine the ground cumin, coriander, paprika, salt, and pepper. Mix well.
5. 5.
   Add the spice mixture to the pan and stir to coat the vegetables evenly.
6. 6.
   Gently fold in the cooked chickpeas and cook for an additional 2-3 minutes.
7. 7.
   Remove from heat and garnish with fresh parsley and mint.
8. 8.
   Serve hot with a side of harissa sauce, if desired.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Eggplant — To reduce bitterness, sprinkle salt over the diced eggplant and let it sit for 10 minutes before rinsing and using in the recipe.
• Chickpeas — If using canned chickpeas, rinse them thoroughly before adding to the dish to remove excess sodium.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or extra paprika to the spice mixture.
• Serve the Kafteji with warm pita bread or crusty baguette for a complete meal.
• Customize the dish by adding other vegetables such as zucchini or carrots.
• If you prefer a crunchier texture, you can lightly coat the vegetables with flour before sautéing them.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Tunisian Kafteji as a main course accompanied by a fresh salad or as an appetizer alongside other Tunisian dishes. It is best enjoyed hot, allowing the flavors to meld together.

Presentation advice

Garnish the Kafteji with a sprinkle of paprika and a drizzle of olive oil for an appetizing presentation. Serve it in a shallow dish or on a platter, allowing the vibrant colors of the vegetables to shine through.