Tunsian Vegetable Stew

Sherri Edman sent this to me, with this note:
This is on heavy rotation at our house. We had it tonight, as a matter of fact. If you have to go out and buy the spices, it isn't cheap anymore, but if you have them all on hand, it's great on the budget. It is - and this is me talking - from Moosewood Cooks At Home, which is one of the all-time best home cookbooks I know of, even if you're not a vegetarian!

1 1/2 c. thinly sliced onion
2 T. olive oil
3 c. thinly sliced cabbage
dash salt
1 large green bell pepper, cut into thin strips
2 t. ground coriander
1/2 t. turmeric
1/4 t. cinnamon
1/8 t. cayenne (or to taste)
3 c. undrained tomatoes, chopped (28 oz. can)
1 1/2 c. drained cooked chickpeas (16 oz. can)
1/3 c. currants or raisins (optional, says the recipe, but I can't imagine the dish without them)
1 T. lemon juice
salt to taste

In a large skillet, saute the onions in the oil for 5 minutes, or until softened. Add the cabbage, sprinkle with salt, and continue to saute for at 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, chickpeas, 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. Serve over couscous or the grain of your choice.