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Recipe by: satinka
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See below ingredients and instructions of the recipe
2 tb Olive oil
1 tb Bengali 5-spice
-- (panch puran)
1 ts Turmeric
1/4 ts Crushed red chili flakes
1 c Chopped red onion
4 Garlic cloves; minced
2 c Shredded green cabbage
3 c Cubed zucchini
-- (about 1/4" thick)
1 Whole Japanese eggplant
-- sliced 1/2" thick
2 c Cooked chickpeas
-- with liquid reserved
2 c Tomato sauce
2 tb Tomato paste
1/2 ts Sea salt
Perfumed wtih 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 cup of chickpea liquid.
Cook over medium heat for 10 minutes.
Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes.
Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg
chol, 69 mg calcium
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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