Bengali butternut squash with chickpeas Archive

Name: Bengali butternut squash with chickpeas Archive
Ingredients: 3 tbsp vegetable oil; large pinch ground asafoetida; 1 bay leaf; Â½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice; 1-2 mild dried red chillies; 1 small onion, chopped; Â½ tsp ground turmeric; 2 level tsp ground cumin; 1 heaped tsp ground coriander; 2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen); 500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1Â½in cubes; 200ml/7fl oz boiling water; 200g/7oz canned chickpeas, drained and washed; 1 tsp ground garam masala; 1 tsp ground fennel seeds; salt, to taste; sugar, to taste

beebrecipes.co.uk

This warming, quick and easy recipe is vegetarian comfort food at its best.

View full recipe on beebrecipes.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.

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Ingredients

3 tbsp vegetable oil
large pinch ground asafoetida
1 bay leaf
Â½ tsp panch phoran (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds), available from Asian supermarkets, also known as Bengali five-spice
1-2 mild dried red chillies
1 small onion, chopped
Â½ tsp ground turmeric
2 level tsp ground cumin
1 heaped tsp ground coriander
2 tsp ginger paste (available from Asian supermarkets, or make your own by crushing or blending fresh ginger to a rough paste, adding water if necessary to loosen)
500g/1lb 2oz butternut squash, peeled, seeds removed, flesh cut into 4cm/1Â½in cubes
200ml/7fl oz boiling water
200g/7oz canned chickpeas, drained and washed
1 tsp ground garam masala
1 tsp ground fennel seeds
salt, to taste
sugar, to taste