Bengali Butternut Squash And Chickpeas Garbanzos Recipe

Ingredients for Bengali Butternut Squash And Chickpeas Garbanzos

• Vegetable Oil
• 1 bay leaf
• 1 teaspoon panch phoron (Bengali five-spice)
• Dried Mild Red Chili Peppers
• 1 medium onion, chopped
• 1 teaspoon ground turmeric
• Ground Cumin
• Ground Coriander
• 1 teaspoon salt (or to taste)
• ½ teaspoon sugar
• 1 inch ginger, grated
• Butternut Squash
• Boiling Water
• 1 can (15 ounces) chickpeas, drained and rinsed
• Garam Masala
• Fennel Seed

How to Make Bengali Butternut Squash And Chickpeas Garbanzos

1. Heat 2 tablespoons of vegetable oil in a large non-stick pan over medium heat.
2. 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.
3. Add 1 medium onion, chopped, stir to coat in spices, and fry for 4 minutes, or until softened and golden-brown.
4. 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.
5. Add ½ cup water, stir, and cook for 1-2 minutes.
6. Add 1 medium butternut squash, peeled, seeded, and cubed, and 1-1 ½ cups boiling water.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until butternut squash is tender.
8. 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.
9. Adjust salt and sugar to taste.
10. Stir well and cook for another 1-2 minutes to heat through.
11. Serve immediately over rice.