Yield: 8 servings
Measure | Ingredient |
---|---|
2 tablespoons | Olive oil |
1 tablespoon | Bengali 5-spice (panch puran) |
1 teaspoon | Turmeric |
¼ teaspoon | Crushed red chili flakes |
1 cup | Chopped red onion |
4 \N | Garlic cloves; minced |
2 cups | Shredded green cabbage |
3 cups | Cubed zucchini (about 1/4\" thick) |
1 \N | Whole Japanese eggplant sliced 1/2\" thick |
2 cups | Cooked chickpeas with liquid reserved |
2 cups | Tomato sauce |
2 tablespoons | Tomato paste |
½ teaspoon | Sea salt |
Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.
DIRECTIONS: =========== In a large saucepan, saute Bengali 5-spice in oil until fragrant and popping. Add turmeric and chili, and saute for 2 minutes.
Stir in onion, garlic and cabbage and cook until soft.
Add zucchini, eggplant, chickpeas and ½ cup of chickpea liquid.
Cook over medium heat for 10 minutes.
Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.
Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias