Bengali Butternut Squash with Chickpeas

A warming vegetarian dish featuring tender butternut squash and chickpeas cooked with aromatic Bengali spices, ginger, and chillies.

Vegetarian Vegan Healthy Dinner Gluten Free Bengali

Estimated Nutrition

Calories

229.6

kcal / serving

918.4 kcal total

Carbs

27.1g

per serving

108.2 g total

Fat

11.3g

per serving

45.2 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Sugar

to taste

LegumesPulses

200

Chickpeas

canned, drained and washed

Liquids

200

Water

boiling

NutsSeeds

pinch

Asafoetida

ground

piece

Bay Leaf

0.5

tsp

Panch Phoran

Bengali five-spice blend

0.5

tsp

Turmeric

ground

tsp

Cumin

ground

tsp

Coriander

ground, heaped

tsp

Ginger Paste

tsp

Garam Masala

ground

tsp

Fennel Seeds

ground

tsp

Salt

to taste

OilsFats

tbsp

Vegetable Oil

Vegetables

piece

Red Chilli

mild and dried

piece

Onion

small, chopped

500

Butternut Squash

peeled, deseeded, cut into 4cm cubes

Method

Heat oil in a large non-stick pan over medium heat and fry asafoetida, bay leaf, panch phoran, and chillies for 2 minutes.

Add onion and fry for 3 minutes until softened and golden-brown.

Stir in ground turmeric, cumin, coriander, salt, sugar, and ginger paste with a splash of water and cook for 2 minutes.

Add butternut squash and 200ml boiling water, bring to a boil, then cover and simmer for 15 minutes until tender.

Stir in chickpeas, garam masala, fennel seeds, and extra water if needed, then cook for 2 minutes and serve.