Prep 40 mins
Cook 25 mins
This was given to me by a dear friend. I think it comes from a Moosewood cookbook.
- 1 1⁄2 cups thinly sliced onions
- 2 tablespoons olive oil
- 3 cups thinly sliced cabbage
- 1 large green bell pepper, julienned
- 2 teaspoons ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne pepper (or to taste)
- 1 (28 ounce) can tomatoes, chopped and undrained
- 1 (16 ounce) can chickpeas, drained
- 1⁄3 cup currants or 1⁄3 cup raisins
- 1 tablespoon fresh lemon juice
- grated feta cheese
- In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened.
- Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
- Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.
- Add in the tomatoes, chick peas, 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 individual soup bowls; sprinkle feta cheese on top.
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.
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!
This recipe just didn't work for me. The combination of spices wasn't appealing at all.