Ingredients
- 5 spice
- 4 garlic (cloves)
- 1 bengali
- 2 c tomato sauce
- 2 c chickpeas (cooked)
- 3 c cubed zucchini
- 2 c green cabbage (shredded)
- 1 c onion (chopped red)
- 2 tb tomato paste
- 2 tb olive oil
- 1 ts turmeric
- 1/4 ts chili flakes (crushed red)
- 1/2 ts sea salt
- 1 slice japanese eggplant (whole sliced)
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 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. Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium
