Tunisian vegetable stew

Ingredients:

1 1/2 cups	Thinly sliced onions
3 cups	Undrained canned tomatoes, chopped
2 Tbs.	Olive oil
1 1/2 cups	Currants or raisins (optional)
3 cups	Thinly sliced cabbage
1 1/2 cups	Drained chick peas
1	Large green bell pepper, cut into thin strips
1 tablespoon	Fresh lemon juice
2 teaspoons	Ground coriander
To taste	Salt
1/2 teaspoon	Turmeric
To taste	Grated feta cheese (optional)
1/4 teaspoon	Cinnamon
To taste	Toasted slivered almonds (optional)
To taste	Cayenne

Instructions :

In a large skillet, sauté the onions in the olive oil for 5 minutes, or until softened.
Add the cabbage, sprinkle with salt, and continue to sauté for at least 5 minutes, stirring occasionally.
Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and sauté for another minute or so.
Stir in the tomatoes, chich peas, 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.

Yields 4 portions.

The Moosewood Collective. Moosewood Restaurant, Cooks at Home. Simon & Schuster, New York, 1994. p. 217.