Ingredients

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 currant or raisins

1 tablespoon fresh lemon juice

grated feta cheese

Preparation

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.