Tunisian Vegetable Stew

1.5 cups thinly sliced onions
2 tblsp olive oil
3 cups thinly sliced cabbage (subst. spinach)
Dash salt
1 lg red pepper cut into thin strips
2 tsp ground coriander
.5 tsp turmeric
.25 tsp cinnamon
.25 tsp cayenne
3 cups undrained canned tomatoes, chopped (28 oz can)
1.5 cups drained cooked chick peas (16 oz can)
.33 cups currants or raisins
1 tblsp fresh lemon juice
Salt, to taste  (?)

Grated feta cheese
Toasted, slivered almonds

Directions:

In a large skillet, saute the onions in the olive oil for five minutes,
or until softened.  Add the cabbage (spinach), sprinkle with salt,
and continue to saute for at least five minutes, stirring occasionally.
Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the
skillet and saute for another minute or so.  Stir in the tomatoes, chick
peas, and raisins/currants 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. 

Serve on couscous or another grain of your choice.