Bengali Squash with Chickpeas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 167.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 214.0 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 6.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Bengali Squash with Chickpeas calories by ingredient
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Based on Anjum's New Indian cookbook Based on Anjum's New Indian cookbook
Number of Servings: 6


    * 3 tablespoons vegetable oil
    * good pinch of asafoetida
    * 1 bay leaf
    * 1/4 teaspoon panch phoran
    * 12 mild dried red chiles
    * 1 small onion, peeled and sliced
    * 1/2 teaspoons ground turmeric
    * 2 scant teaspoon ground cumin
    * 1 rounded teaspoon ground coriander
    * Salt, to taste
    * 3/4 teaspoon sugar, or to taste
    * 2 teaspoon ginger paste
    * 1 1/4 pound butternut squash, peeled, seeds removed and flesh cut into 1 1/2 inch chunks
    * 1 cup drained and rinsed canned chickpeas (garbanzo beans)
    * 3/4 teaspoon garam masala
    * 3/4 teaspoon fennel seeds, ground


1. Heat the oil in a large nonstick saucepan. Add the asafoetida, bay leaf, panch phoran and chiles; cook over low heat for about 1 minute.
2. Add the onion and cook until soft and golden. Stir in the turmeric, cumin and ground coriander, along with the salt, sugar and ginger paste. Give the pan a stir, add a splash of water and cook for another minute.
3. Add the squash, pour in 2/3 cup water. Bring to the boil, then cover and simmer until the squash is cooked through, around 1518 minutes.
4. Stir in the chickpeas, garam masala, fennel seed powder and a splash of water. Cook for another minute and serve. The dish should be moist but not gravied.

Number of Servings: 6

Recipe submitted by SparkPeople user ERMABOM.

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