Bengali Butternut Squash And Chickpeas Garbanzos

Name: Bengali Butternut Squash And Chickpeas Garbanzos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -2 tablespoon vegetable oil; 1 bay leaf; 1 teaspoon panch phoron, Bengali five-spice; 1 -2 dried mild red chili peppers or 1 pinch red pepper flakes; 1 medium onion, chopped; 1/4 teaspoon ground turmeric; 2 teaspoons ground cumin; 1 teaspoon ground coriander; salt, to taste; 1 teaspoon sugar, adjust to taste; 2 -3 teaspoons grated ginger; 1 1/2 lbs medium butternut squash, peeled, seeds removed, flesh cut into cubes just bigger then the chickpeas; 1 cup boiling water; 15 ounces canned chickpeas or 15 ounces garbanzos beans, drained and rinsed well; 2 teaspoons ground garam masala; 1 teaspoon ground fennel seed

Servings: persons

1 -2 tablespoon vegetable oil
1 bay leaf
1 teaspoon panch phoron, Bengali five-spice
1 -2 dried mild red chili peppers or 1 pinch red pepper flakes
1 medium onion, chopped
1/4 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
salt, to taste
1 teaspoon sugar, adjust to taste
2 -3 teaspoons grated ginger
1 1/2 lbs medium butternut squash, peeled, seeds removed, flesh cut into cubes just bigger then the chickpeas
1 cup boiling water
15 ounces canned chickpeas or 15 ounces garbanzos beans, drained and rinsed well
2 teaspoons ground garam masala
1 teaspoon ground fennel seed

1
Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
2
Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
3
Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
4
Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
5
Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.

1276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 -2 tablespoon vegetable oil, 1 bay leaf, 1 teaspoon panch phoron, Bengali five-spice, 1 -2 dried mild red chili peppers or 1 pinch red pepper flakes, and more.

Yes, Bengali Butternut Squash And Chickpeas Garbanzos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!