Bengalibutternutsquashandchickpeasgarbanzos Recipes

BENGALI BUTTERNUT SQUASH AND CHICKPEAS GARBANZOS

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.

SAUTEED CHICKPEAS/GARBANZOS

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.

CHICKPEA CURRY (GARBANZOS)

Steps:

• Saute onions in olive oil for 3 minutes.
• Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
• Add chickpeas and salt and a tablespoon or so of water.
• Cook and stir about a minute.
• Add tomatoes and cook for 5 minutes, stirring gently.
• Add another spoonful of water if it seems dry or if it's burning or sticking.
• Serve with flatbread and rice.