Contributed by (Recipe adapted from “International Vegetarian Union” at www.ivu.org)

Ingredients

2 Tbs Oil
2 C coarsely chopped Cabbage
2 C chopped Onions
1 1/2 C cubed Eggplant (or substitute with potatoes - one inch pieces)
1 tsp Turmeric
1/2 tsp Cinnamon
1/2 tsp ground Ginger
1/8 tsp Allspice
1/8 Saffron threads
2 C Vegetable broth or water
1 1/2 C Carrot chunks (1-inch pieces)
1 1/2 C cubed Rutabaga (1-inch pieces)
1 C chopped Tomatoes
2 C Chickpeas, drained and rinsed
1/2 C golden or dark Raisins

Instructions

In a 6-qt. saucepan, heat oil over medium-high heat. Add the cabbage and onions. Cook stirring until the vegetables are softened, about 4 minutes. Add the eggplant (or potatoes). Cook stirring until softened, about 3 minutes (longer if using potatoes). Stir in the turmeric, cinnamon, ginger and all spice, and saffron until absorbed. Add the broth and bring to a boil. Add the carrots, rutabaga, tomatoes and bay leaf. Cook, covered stirring occasionally, for 40 minutes or until vegetables are tender. Add the chickpeas and raisins. Cook covered, 20 minutes longer or until stew is slightly thickened. Discard bay leaf. This dish can be served with couscous or white basmati rice.

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