Bengali Butternut Squash And Chickpeas Garbanzos Recipes

BENGALI-SPICED SQUASH

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Cut the kabocha or butternut squashes into long wedges (I sliced the upper part of the butternut squash and halved the slices) and remove the peel, seeds and fibres from each piece.
• Heat the sunflower oil in a large frying pan. Add the onion wedges, garlic, chilli and ginger to the pan and cook over a low heat for 5 minutes, stirring now and then, until the onions are just tender.
• Add the spices and cook for a few seconds more.
• Add the pieces of butternut squash and toss everything together until well coated in the spicy mixture.
• Put the squash into a roasting tin and roast it for 35-40 minutes, or until the squash is tender and lightly browned around the edges.
• This is delicious served together with roasted chicken and mint raita, made from chopped fresh mint into natural yogurt.

BUTTERNUT SQUASH AND CHICKPEA STEW

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.

BENGALI BUTTERNUT SQUASH

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.;

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.

CHICKPEA AND BUTTERNUT SQUASH STEW

Steps:

• Preheat oven to 375 degrees. Place squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss well and roast until golden brown, 45 to 50 minutes.
• In a large skillet or pot, warm remaining 1 1/2 tablespoons olive oil over medium-high heat. Add onions and a pinch each of salt and pepper. Cook for 3 to 4 minutes. Stir in garlic and cook for 3 minutes. Stir in parsley stems, cumin, and paprika, and cook for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if using canned chickpeas) to onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, until carrots are tender, 10 to 12 minutes.
• Add tomatoes and chickpeas. Raise heat to medium-high and simmer for 10 minutes. Stir in harissa paste, chopped parsley leaves, roasted squash, and remaining 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, another 3 minutes. Season with salt and pepper to taste.

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.

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.

BUTTERNUT SQUASH & CHICKPEA TAGINE

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.