Fragrant Vegetable Stew (Jhalfaraazi)

Course : Curry
Serves: 8
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2 tablespoons olive oil
1 tablespoon bengali 5-spice -- (panch puran)
1 teaspoon turmeric
1/4 teaspoon crushed red chili flakes
1 cup chopped red onion
4 cloves garlic -- minced
2 cups shredded green cabbage
3 cups zucchini -- cut in 1/4 inch cubes
1 whole japanese eggplant -- sliced 1/2 inch thick
2 cups cooked chickpeas -- (with liquid reserved)
2 cups tomato sauce
2 tablespoons tomato paste
1/2 teaspoon sea salt

Preparation / Directions:

Perfumed with Bengali 5-spice (panch puran), this tasty melange of vegetables is wonderful with Basmati rice. In a large saucepan, saut‚ Bengali 5-spice in oil until fragrant and popping. Add turmeric and chili, and saut‚ 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.

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