Fragrant vegetable stew (jhalfaraazi)

Yield: 8 Servings

Ingredients:

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

Instructions:

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