Bengali Butternut Squash And Chickpeas Garbanzos Recipes

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.

Steps:

• Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
• Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

Steps:

• Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran, and chiles, and fry for 1 to 2 minutes, stirring well to combine.
• Add the onion, stir to coat in the spices, and fry for 2 to 3 minutes, or until softened and golden brown.
• Add the ground turmeric, cumin and coriander, the salt, sugar, and ginger paste, and stir well. Add a splash of water, stir, and cook for another 1 to 2 minutes.
• Add the butternut squash pieces and the boiling water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid , and simmer for 10 to 15 minutes, or until the butternut squash is tender. The butternut squash is cooked once a knife goes smoothly all the way through without putting any pressure on it. Cook the squash any longer than this and it begins to break up. Take care not to stir too often.
• 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 to 2 minutes, or until warmed through. Serve immediately.;

Steps:

• In a large skillet, heat oil and saute onions for 2 minutes, stirring.
• Add garbanzo beans and saute 7 minutes more, stirring frequently.
• Add reserved bean and tomato juices, cumin, chili powder, and salt and cook, uncovered, on low to medium heat for 5 minutes to reduce sauce to gravy consistency.
• Add drained tomatoes, mix well, and serve.