Fragrant vegetable stew

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

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