Bengali Butternut Squash and Chickpeas Garbanzos

May 26, 2023May 26, 20230 9
Bengali Butternut Squash and Chickpeas Garbanzos
in Vegan

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 -2 tablespoon vegetable oil
1 bay leaf
1 teaspoon panch phoron , Bengali five-spice
1 -2 dried mild red chili peppers or 1 pinch red pepper flakes
1 medium onion , chopped
1/4 teaspoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
salt , to taste
1 teaspoon sugar , adjust to taste
2 -3 teaspoons grated ginger
1 1/2 lbs medium butternut squash , peeled , seeds removed , flesh cut into cubes just bigger then the chickpeas
1 cup boiling water
15 ounces canned chickpeas or 15 ounces garbanzos beans , drained and rinsed well
2 teaspoons ground garam masala
1 teaspoon ground fennel seed

Nutrision Information

Servings Per Recipe
4
Calories
347
Sugar
9g
Fat
10g
Bengali Butternut Squash and Chickpeas Garbanzos is a healthy and flavorful vegan dish that is easy to make. This traditional Bengali dish is a perfect example of how Indian cooking places a great emphasis on using spices. The butternut squash and chickpeas provide a delicious mix of flavors and textures. The creamy squash and the meaty chickpeas pair perfectly with the freshly ground spice mixture. This recipe is a perfect way to introduce Bengali flavors and vegan cooking to your meal repertoire.

Instructions

1.Heat oil in a large skillet over medium heat. Add bay leaf, panch phoron, and whole dried red chilies or red pepper flakes. Cook for 30-60 seconds until fragrant.
2.Add onion and cook for 5-7 minutes until softened.
3.Add turmeric, cumin, coriander, and salt, cook for 2-3 minutes until the spices are fragrant.
4.Add sugar and ginger and stir to combine.
5.Add butternut squash cubes and stir to coat with spice mixture.
6.Add 1 cup of boiling water to the skillet and bring to a simmer.
7.Add chickpeas and stir to combine.
8.Cover the skillet and simmer for 20-25 minutes until the squash is tender and cooked through.
9.Remove the cover and stir in garam masala and ground fennel seed. Cook for 2-3 minutes until the sauce has thickened.
10.Serve hot with rice or bread.

PROS

This vegan recipe is flavorful, healthy and filling.
Butternut squash and chickpeas provide vitamins and fiber to the dish.

CONS

Butternut squash can be difficult to peel, which can make prep time longer.
The spices used in the recipe may not be readily available in some areas.

HEALTH & BENEFITS

Butternut squash is high in vitamin A, vitamin C, and fiber. Chickpeas are high in protein, fiber, and contain many essential vitamins and minerals like iron, folate, and zinc. The combination of both ingredients provides a nutrient-dense vegan meal option.

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