Ingredients Jump to Instructions ↓

  1. 1 1/2 c. thinly sliced onion s

  2. 2 tablespoons olive oil

  3. 3 c. thinly sliced cabbage

  4. 2 c. thinly sliced bok choy dash of salt

  5. 1 large red bell pepper , cut into thin strips

  6. 2 teaspoons ground coriander (has a mild, nutty taste)

  7. 1/2 teaspoon turmeric (adds golden color)

  8. 1/4 teaspoon cinnamon

  9. 1 28-oz can undrained chopped tomato es (I use muir glen)

  10. 1 16-oz can cooked chick peas/ garbanzo beans

  11. 3 c. shredded cooked chicken

  12. 1/3 cup raisin s or currants (optional, but very good)

  13. 1 tablespoon fresh lemon juice grated feta cheese toasted slivered almond s

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute the onions in the olive oil for 5 minutes, or until softened. Add the cabbage and bok choy, sprinkle with salt, and continue to saute for a t least 5 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, chicken, and optional currants or raisins, 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.


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