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Fragrant Vegetable Stew

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Submitted by baritonebob

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

YIELD

8 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML SPICE MIXTURE
bengali 5-spice, panch puran *
1 5
TEASPOON ML TURMERIC
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
crushed
1 237
CUP ML RED ONION
chopped
4 4
CLOVES CLOVES GARLIC
minced
2 473
CUPS ML CABBAGE
shredded
3 7.1E+2
CUPS ML ZUCCHINI
cubed about 1/4 inch thick
1 1
EACH EACH EGGPLANT
japanese, sliced 1/2 inch thick *
2 473
CUPS ML CHICKPEAS (GARBANZO BEANS)
cooked, with liquid reserved
2 473
CUPS ML TOMATO SAUCE
2 3E+1
TABLESPOONS ML TOMATO PASTE
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 158 24% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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