This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Bengali butternut squash with chickpeas

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

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

  • 3 tbsp vegetable oil
  • large pinch ground asafoetida
  • 1 bay leaf
  • ½ 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
  • ½ 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/1½in 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

This recipe is from...