Moosewood's Tunisian Stew

A great way to use all that cabbage!  It's light, flavorful, and so easy! 
Tunisian Stew

Ingredients:

• 1 1/2 cups thinly sliced onions
• 2 tablespoons olive oil
• 3 cups thinly sliced cabbage
• salt
• 1 large bell pepper, any color, thinly sliced
• 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 or about 4 medium sized ripe fresh tomatoes, chopped
• 1 (16 ounce) can chickpeas, drained
•  1/3 cup raisins
• 1 tablespoon fresh lemon juice
• grated feta cheese

Directions: In a large skillet, heat the olive oil and saute the onions over low heat for at least 5 minutes or until softened.

Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.

Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.

Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.

Add lemon juice and salt to taste; stir.

Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.