Tunisian Vegetable Stew

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Tunisian Vegetable Stew

 

1 1/2 cups thinly sliced onions 2 tablespoons olive oil

3 cups thinly sliced cabbage

Pinch of salt

1 large green bell pepper, cut into thin strips

2 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

1 28-ounce can chopped tomatoes

1 16-ounce can chickpeas, drained

1/3 cup currants or raisins

1 tablespoon fresh lemon juice

4 tablespoons crumbled feta cheese

 

In a large skillet, heat the olive oil and sauté the onions for 5 minutes or

until softened. Add the cabbage and salt to taste; sauté at least 5 minutes,

stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon,

and cayenne; stir and sauté for 1 minute or so. Add the tomatoes, chickpeas,

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 four bowls and sprinkle 1 tablespoon feta cheese over

each bowl.

Makes 4 servings.