Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

This was given to me by a dear friend. I think it comes from a Moosewood cookbook.

Ingredients Nutrition

Directions

  1. In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened.
  2. Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
  3. Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.
  4. Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.
  5. Add lemon juice and salt to taste; stir.
  6. Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.

Reviews

(6)
Most Helpful

this was really good, easy to make and made great leftovers. i used garam masala instead of the coriander, turmeric and cinnamon. turned out great.

heatherhopecs May 07, 2005

This is a fantastic stew. I served it to my fiance and my father, who is a meat and potatoes kind of guy, and he asked for the recipe to take back with him. I did add a few cups of water and a bouillon cube to add a little more liquid, but otherwise, I stayed with the recipe. Thanks!

Wreckage December 27, 2006

This recipe just didn't work for me. The combination of spices wasn't appealing at all.

death_by_parsnip May 29, 2006

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