Recipe of the Week – 25th July 2016 – Bengali Butternut Squash with Chickpeas


This is a new way with butternut squash for me. Although it is essentially using ‘curry’ spices and flavours, this blend and combination gives a unique flavour, and the texture with the chickpeas provides something that is really satisfying.

Serves 6

Ingredients

2 large butternut squashes, peeled, deseeded and cut into 2cm dice

4 tbs vegetable oil

2 large onions, finely diced

3 cloves of garlic, finely chopped

large pinch ground asafoetida

2 tbs ground cumin

1 tbs ground fenugreek

1-2 mild dried red chillies

1 tsp ground turmeric

1 tsp ground coriander

1 tsp garam masala

2 bay leaves 

200ml/7fl oz boiling water

1 x 400g canned chickpeas, drained and washed

Salt and sugar to taste

Method

1. Heat the oil in a large non-stick saucepan pan over a medium heat. Add the garlic, asafoetida, bay leaf and chillies and fry for 1-2 minutes, stirring well to combine.

2. Add the onion, mix well and fry for a further 3 minutes.

3. Add all of the remaining spices, 3 tbs of water and cook for a further 1-2 minutes.

4. Add the butternut squash cubes and the boiling water to the mixture, bring to the boil then simmer, covered, for 30 minutes until soft.

5. Add the chickpeas and a pinch of sugar and salt. Stir well and serve immediately with rice or naan.

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