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Bengali butternut squash with chickpeas
Fruit and vegetables
1 small
onion
, chopped
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
Tins, packets and jars
200g/7oz canned
chickpeas
, drained and washed
Cooking 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
½ tsp ground
turmeric
2 level tsp ground
cumin
1 heaped tsp ground coriander
1 tsp ground
garam masala
1 tsp ground
fennel seeds
salt
, to taste
sugar
, to taste
Other
1-2 mild dried red chillies
200ml/7fl oz boiling water
Back to recipe
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