Prep 10 mins
Cook 26 mins
This recipe was originally posted by Zenith, who is no longer active at Zaar. She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could. This is one that had been in my cookbook for months and months, and I still haven't gotten around to trying it. She is greatly missed! Here's what she had to say about this recipe: "A quick and easy vegetarian meal, perfect when served over couscous."
- 1 thinly sliced onion
- 1⁄4 cup vegetable stock (or more)
- 3 cups thinly sliced cabbage
- 1 dash salt
- 1 large green pepper, diced or sliced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (16 ounce) can chickpeas
- 1⁄4 cup raisins or 1⁄4 cup currants
- 2 teaspoons ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cinnamon
- 1 tablespoon lemon juice
- Saute onions in stock for 5 minutes (or in oil, if you prefer).
- Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
- Add pepper and spices (I increase the amount of all the spices); saute another minute.
- Stir in tomatoes, chickpeas and raisins.
- Simmer, covered, for 15 minutes till vegetables are tender.
- Add lemon juice and salt to taste.
- Serve over couscous (or rice, or another grain).
A wonderful recipe. Be sure to look at step 3. I didn't exactly increase the spices, but I used heaping teaspoons instead of level teaspoons. This is a very simple and delicious dish.
This made a very colorful and tasty dish! I served mine over some brown rice and it was really GOOD!I was out of raisins so I used currants.I can't wait to try the raisins!!!I did not add the extra spices and it was fine for me.I will be making this again.A great cold weather dish!!!
4.5 stars. Delicious vegan recipe. I used heaping rather than level measures, as suggested by others. My husband and mother enjoyed this cold the next day.