Fragrant Vegetable Stew
Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice.
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
spice mixture
bengali 5-spice, panch puran |
* |
| 5 | ml |
turmeric
|
|
| 1.3 | ml |
red pepper flakes
crushed |
|
| 237 | ml |
red onion
chopped |
|
| 4 | cloves |
garlic
minced |
|
| 473 | ml |
cabbage
shredded |
|
| 7.1E+2 | ml |
zucchini
cubed about 1/4 inch thick |
|
| 1 | each |
eggplant
japanese, sliced 1/2 inch thick |
*
|
| 473 | ml |
chickpeas (garbanzo beans)
cooked, with liquid reserved |
|
| 473 | ml |
tomato sauce
|
|
| 3E+1 | ml |
tomato paste
|
|
| 2.5 | ml |
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.
