TUNISIAN VEGETABLE STEW 

 
 1 1/2 cups thinly sliced onions
 2 tablespoons olive oil
 3 cups thinly sliced cabbage (I would normally cheat and buy a coleslaw mix 
	bag, but I have also been known to forget it completely. Works
	without it!)
 dash of salt
 1 large green bell pepper, cut into thin strips
 2 teaspoons ground coriander
 1/2 teaspoon turmeric
 1/4 teaspoon cinnamon
 1/8 teaspoon cayenne (or to taste, i.e. use way more!)
 3 cups undrained canned tomatoes, chopped (28 ounce can)
 1 1/2 cups drained cooked chick peas (16 ounce can)
 1/3 cup currants or raisins (optional. I like raisins.)
 1 tablespoon fresh lemon juice (or the bottled kind. whatever. Also I have
		been known to forget this with no ill effects.)
 salt to taste
 grated feta cheese
 optional toasted slivered almonds (I don't make these.)
 
 In a large skillet (or the bottom of your stew pot, if you are, say,
 quadrupling the recipe), saute the onions in the olive oil for 5 minutes, or
 until softened. Add the cabbage, sprinkle with salt, and continue to saute for
 at least 5 minutes, stirring occasionally. Add the bell pepper, coriander,
 turmeric, cinnamon, and cayenne to the skillet and saute for another minute or
 so. Stir in the tomatoes, chick peas, and raisins (or currants), and simmer,
 covered, for about 15 minutes, until the vegetables are just tender.
 (Obviously some of this takes longer if x4). Add the lemon juice and salt to
 taste. Top with feta, and toasted almonds if you like. I like it over brown
 rice.
 [from _Moosewood Restaurant Cooks at Home_ by the Moosewood Collective]