Ingredients

2 Tbsp. olive oil
1 Tbsp. bengali 5 spice (panch puran)
1 tsp. turmeric
1/4 tsp. crushed red chili flakes
1 C.(s) chopped red onion
4 garlic cloves minced
2 C.(s) shredded green cabbage
3 C.(s) cubed zucchini (about 1/4 thick)
1 whole japanese eggplant sliced 1/2 thick
2 C.(s) cooked chickpeas with liquid reserved
2 C.(s) tomato sauce
2 Tbsp. tomato paste
1/2 tsp. sea salt

Cooking Instructions

Perfumed with 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 C. of chickpea liquid. Cook over medium heat for 10 minutes. Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)