Fragrant Vegetable Stew

2 tablespoons olive oil
1 tablespoon bengali 5-spice, (panch puran)
1 tablespoon turmeric
1/4 teaspoon crushed red chili flakes
1 cup chopped red onion
4 garlic cloves, minced
2 cups shredded green cabbage
3 cups cubed zucchini, (about 1/4-inch thick)
1 whole japanese eggplant  sliced 1/2-inch thick
2 cups cooked chickpeas with liquid reserved
2 cups tomato sauce
2 tablespoons tomato paste
1/2 teaspoon sea salt

Perfumed with Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.

 In a large saucepan, sauté Bengali 5-spice in oil until fragrant and popping. Add turmeric and chili, and sauté for 2 minutes. Stir in onion, garlic and cabbage and cook until soft. Add zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid. Cook over medium heat for 10 minutes. Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.

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