Tunisian Vegetable Stew - cooking recipe

Ingredients

1 thinly sliced onion
1/4 cup vegetable stock (or more)
3 cups thinly sliced cabbage
1 dash salt
1 large green pepper, diced or sliced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can chickpeas
1/4 cup raisins or 1/4 cup currants
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 tablespoon lemon juice
salt

Preparation

Saute onions in stock for 5 minutes (or in oil, if you prefer).
Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
Add pepper and spices (I increase the amount of all the spices); saute another minute.
Stir in tomatoes, chickpeas and raisins.
Simmer, covered, for 15 minutes till vegetables are tender.
Add lemon juice and salt to taste.
Serve over couscous (or rice, or another grain).