Tunisian Vegetable Stew

This dish from Moosewood Restaurant Cooks at Home has really stood the test of time for us. We've been making it for years and I still love it!

Tunisian Vegetable Stew

Veggie base:
1 large onion thinly sliced (the original recipe calls for 1 1/2 cups, but I don't measure. Use two if your onions aren't particularly large)
splash of olive oil
1/2 a cabbage thinly sliced (original recipe calls for 3 cups)
1 bell pepper cut into strips

Spices:
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon (original recipe called for 1/4, but we like more)
1/8 teaspoon cayenne (or a little more)

To stew with:
28-ounce can of chopped tomatoes (undrained)
16-ounce can of chick peas (drained)
1/2 cup raisins (original recipe calls for just 1/3 cup)
juice of a lemon (original recipe calls for 1 Tablespoon)

To serve with: optional crumbles of feta cheese

How to:
Saute onions until softened. Add in the cabbage and saute at least 5 minutes more. Add the bell pepper and the spices. Cook another minute. Add the tomatoes, chick peas and raisins. Simmer covered for about 15 minutes. Add lemon juice and top with some crumbles of feta.

If you make ahead, hold off adding the feta until just before you serve it.
This keeps well in the fridge and tastes even better the next day.
It's dairy-free and vegan if you omit the cheese, in which case you may want to add salt.