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.



Click Here to Comment on This Recipe




Related Recipes:




Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search

Home


.