Recipe: Tunisian Vegetable Stew (chick peas, cabbage, tomatoes, and raisins)

TUNISIAN VEGETABLE STEW

1 1/2 cups thinly sliced onions
2 tablespoons olive oil
3 cups thinly sliced cabbage
Dash of salt
1 large green bell pepper, cut into thin strips
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne (or to taste)
3 cups (28 ounces) undrained canned tomatoes, chopped
1 1/2 cups (16 ounces) drained, cooked chickpeas
1/3 cup currants or raisins (optional)
1 tablespoon fresh lemon juice
Salt (to taste)
Toasted slivered almonds or grated feta cheese, or both (optional, for garnish)

In a large skillet, saute the onions in the olive oil for 5 minutes, or until softened.

Add the cabbage, sprinkle with salt, and continue to saute for at least 5 minutes, stirring occasionally.

Add the bell pepper, coriander, turmeric, cinnamon, and cayenne, and saute for another minute or so.

Stir in the tomatoes, chickpeas, and optional currants or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender.

Add the lemon juice and salt to taste. Top with feta and toasted almonds if you like.

Makes 4 servings
Source: Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day by Moosewood Collective