Ingredients:
1 1/2 cups thinly sliced onions
2 tablespoons olive oil
3 cups thinly sliced cabbage
salt
1 large green bell peppers, 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) cans tomatoes, chopped and undrained
1 (16 ounce) cans chickpeas, drained
1/3 cup currants or 1/3 cup raisins
1 tablespoon fresh lemon juice
grated feta cheese
Directions:
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.
Servings: 4
Time preparation: 40 min.
Time total: 65 min.