Tunisian Vegetable Stew

• 1 1/2 cups thinly sliced onions
• 2 tablespoons olive oil
• 3 cups thinly sliced cabbage
• salt
• 1 large green bell pepper, julienned
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (or to taste)
• 1 (28 ounce) can tomatoes, chopped and undrained
• 1 (16 ounce) can chickpeas, drained
• 1/3 cup currants or 1/3 cup raisins
• 1 tablespoon fresh lemon juice
• grated feta cheese

1. In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened.
2. Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
3. Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.
4. Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.
5. Add lemon juice and salt to taste; stir.
6. Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.

onions, olive oil, cabbage, salt, green bell pepper, ground coriander, turmeric, ground cinnamon, cayenne pepper, tomatoes, chickpeas, currants, lemon juice, feta cheese

Taken from www.food.com/recipe/tunisian-vegetable-stew-55280 (may not work)