Bengali Butternut Squash And Chickpeas Garbanzos - cooking recipe

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

Preparation

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.