BENGALI BUTTERNUT SQUASH AND CHICKPEAS GARBANZOS
This recipe by Anjum Anand caught my eye. A vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), also known as Bengali five-spice). I had most the ingredients so I was able to put it together quickly and easily. I did tweak to make the recipe work for us. Serve as a side or main over rice.
Provided by Rita1652
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
- Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
- Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
- Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
- Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.
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Gaston Francis
[email protected]I'm always looking for healthy and delicious recipes and this one fits the bill. It's packed with vegetables and flavor.
Jomir Salman
[email protected]This recipe was a bit too time-consuming for me, but it was worth it. The dish was so delicious that I'll definitely be making it again for special occasions.
Basir Ahmed
[email protected]I'm not a fan of chickpeas, but I still enjoyed this dish. The butternut squash and sauce were so flavorful that I didn't even miss the chickpeas.
Carrian Poma
[email protected]This dish is a great way to use up leftover butternut squash. I had some roasted squash in the fridge and this recipe was the perfect way to use it up.
Michelle Stagnolia
[email protected]I'm always looking for new vegetarian recipes and this one is a great addition to my collection. Thanks for sharing!
Bilikis Olabode
[email protected]This recipe is so easy to follow and the results are delicious. I highly recommend it!
Natasha Chibz
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved it.
Anthony Miller
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less garam masala.
Rakesh Gami
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The combination of flavors is amazing and the squash is cooked perfectly. I'll definitely be making this again.
Tofajjal Hossen
[email protected]This butternut squash and chickpeas recipe is a keeper! It's so flavorful and easy to make. I especially love the addition of garam masala, which gives it a nice warm spice. I served it over rice and it was a hit with my family.