Ingredients for Bengali Butternut Squash And Chickpeas Garbanzos
- 2 tablespoons vegetable oil
- 1 bay leaf
- 1 teaspoon panch phoron (Bengali five-spice)
- 2-3 dried mild red chile peppers (whole)
- 1 medium onion, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt (to taste)
- 1/2 teaspoon sugar
- 1 inch ginger, grated
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 1/2 cups boiling water
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 teaspoon garam masala
- 1/2 teaspoon fennel seeds
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How to Make Bengali Butternut Squash And Chickpeas Garbanzos
- Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat.
- Add 1 bay leaf, 1 teaspoon panch phoron (Bengali five-spice), and 2-3 green chilies (adjust to taste), and fry for 1-2 minutes, stirring constantly.
- Add 1 medium onion, chopped, stir to coat in spices, and fry for 4 minutes, or until softened and golden-brown.
- Stir in 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt (or to taste), ½ teaspoon sugar, and 1 inch ginger, grated. Mix well.
- Add ½ cup water, stir, and cook for 1-2 minutes.
- Add 1 medium butternut squash, peeled, seeded, and cubed, and 1-1 ½ cups boiling water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until butternut squash is tender.
- Stir in 1 can (15 ounces) chickpeas, drained and rinsed, 1 teaspoon ground garam masala, ½ teaspoon fennel seeds, and more water if needed to maintain a loose consistency.
- Adjust salt and sugar to taste.
- Stir well and cook for another 1-2 minutes to heat through.
- Serve immediately over rice.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
2g
Carbs
10g
