11/2 cups thinly sliced onions
2 tablespoons olive oil
3 cups thinly sliced cabbage
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)
3 cups undrained canned tomatoes, chopped (28-ounce can)
11/2 cups drained cooked chick peas (16-ounce can)
1/3 cup currants or raisins (optional)
1 tablespoon fresh lemon juice
salt to taste
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grated feta cheese
toasted slivered almonds (see page 354) (optional)
In a large skillet, sauté the onions in the olive oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to sauté for at least 5 minutes, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and sauté for another minute or so. Stir in the tomatoes, chick peas, and optional currants or raisins, and simmer, covered, for about 15 minutes, until the vegetables are just tender. Add the lemon juice and salt to taste.
Top with feta, and toasted almonds if you like.
PER 8-OZ SERVING: 150 CALORIES, 4.8 G PROTEIN, 5.1 G FAT, 23 G CARBOHYDRATE, 354 MG SODIUM, 0 MG CHOLESTEROL.
TOTAL TIME
30 minutes
SERVINGS
4
MENU
Serve on couscous or another grain of your choice.
This lovely stew makes an ideal quick meal that is flavorful healthful and economical.