Ingredients
- 5 spice
- 4 garlic (cloves)
- 1 bengali
- 475 ml tomato sauce
- 400 gr chickpeas (cooked)
- 375 gr cubed zucchini
- 180 gr green cabbage (shredded)
- 120 gr onion (chopped red)
- 34 gr tomato paste
- 30 ml olive oil
- 3 gr turmeric
- 1 gr chili flakes (crushed red)
- 1 gr 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 half 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, dozen g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium
