Cook The Book: Bengali Squash With Chickpeas Recipe

Name: Cook The Book: Bengali Squash With Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; good pinch of asafoetida; 1 bay leaf; 1/4 teaspoon panch phoran; 1-2 mild dried red chiles; 1 small onion, peeled and sliced; 1/2 teaspoons ground turmeric; 2 scant teaspoon ground cumin; 1 rounded teaspoon ground coriander; Salt, to taste; 3/4 teaspoon sugar, or to taste; 2 teaspoon ginger paste; 1 1/4 pound butternut squash, peeled, seeds removed and flesh cut into 1 1/2 inch chunks; 1 cup drained and rinsed canned chickpeas (garbanzo beans); 3/4 teaspoon garam masala; 3/4 teaspoon fennel seeds, ground

Servings: persons

3 tablespoons vegetable oil
good pinch of asafoetida
1 bay leaf
1/4 teaspoon panch phoran
1-2 mild dried red chiles
1 small onion, peeled and sliced
1/2 teaspoons ground turmeric
2 scant teaspoon ground cumin
1 rounded teaspoon ground coriander
Salt, to taste
3/4 teaspoon sugar, or to taste
2 teaspoon ginger paste
1 1/4 pound butternut squash, peeled, seeds removed and flesh cut into 1 1/2 inch chunks
1 cup drained and rinsed canned chickpeas (garbanzo beans)
3/4 teaspoon garam masala
3/4 teaspoon fennel seeds, ground

1
Heat the oil in a large nonstick saucepan. Add the asafoetida, bay leaf, panch phoran and chiles; cook over low heat for about 1 minute.
2
Add the onion and cook until soft and golden. Stir in the turmeric, cumin and ground coriander, along with the salt, sugar and ginger paste. Give the pan a stir, add a splash of water and cook for another minute.
3
Add the squash, pour in 2/3 cup water. Bring to the boil, then cover and simmer until the squash is cooked through, around 15-18 minutes.
4
Stir in the chickpeas, garam masala, fennel seed powder and a splash of water. Cook for another minute and serve. The dish should be moist but not gravied.

1399

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 tablespoons vegetable oil, good pinch of asafoetida, 1 bay leaf, 1/4 teaspoon panch phoran, and more.

Yes, Cook The Book: Bengali Squash With Chickpeas 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.

Cook The Book: Bengali Squash With Chickpeas

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