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.
 
 
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