Serves: 8
Total Calories: 74

2 tablespoons olive oil
1 tablespoon bengali 5 spice (panch puran)
1 teaspoon turmeric
1/4 teaspoon crushed red chili flakes
1 cup red onion chopped
4 garlic cloves, minced
2 cups cabbage green, shredded
3 cups zucchini cubed (about 1/4" thick)
1 eggplant whole japanese, sliced 1/2" thick
2 cups cooked chickpeas with liquid reserved
2 cups tomato sauce
2 tablespoons tomato paste
1/2 teaspoon sea salt

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.

Nutritional Facts:

Serves: 8
Total Calories: 74
Calories from Fat: 30

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