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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This was given to me by a dear friend. I think it comes from a Moosewood cookbook. Ingredients:
1 1/2 cups thinly sliced onions |
2 tablespoons olive oil |
3 cups thinly sliced cabbage |
salt |
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 |
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.
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