Don't miss another issue…      Subscribe

Fragrant Vegetable Stew

 

Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.
26

Yield

8

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 tablespoons olive oil
1 tablespoon spice mixture
bengali 5-spice, panch puran
*
1 teaspoon turmeric
¼ teaspoon red pepper flakes
crushed
*
1 cup red onion
chopped
4 cloves garlic
minced
2 cups cabbage
shredded
3 cups zucchini
cubed about 1/4 inch thick
1 each eggplant
japanese, sliced 1/2 inch thick
*
2 cups chickpeas (garbanzo beans)
cooked, with liquid reserved
2 cups tomato sauce
2 tablespoons tomato paste
½ teaspoon sea salt

Directions

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 ½ cup of chickpea liquid. Cook over medium heat for 10 minutes.

Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 15824% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 349mg 15%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 11g
Vitamin A 8% Vitamin C 48%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed