Best Bengali Butternut Squash And Chickpeas Garbanzos Recipes

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BENGALI BUTTERNUT SQUASH



Bengali Butternut Squash image

This vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoran. This recipe serves four.

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons vegetable oil
Large pinch ground asafoetida*
1 bay leaf
1/2 teaspoon panch phoran*
1 to 2 mild dried red chiles
1 small onion, chopped
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
1 heaped teaspoon ground coriander
Kosher salt
Sugar
2 teaspoon ginger paste** (make your own by crushing or blending fresh ginger to a rough paste, adding water, if necessary, to loosen)
1 pound 2 ounces butternut squash, peeled, seeds removed, flesh cut into 1 1/2-inch cubes
1 cup boiling water
8 ounces canned chickpeas, drained and rinsed
1 teaspoon ground garam masala
1 teaspoon ground fennel seeds

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.;

BUTTERNUT SQUASH AND CHICKPEA STEW



Butternut Squash and Chickpea Stew image

Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
1 red onion, chopped
3 cloves garlic, thinly sliced
One 15-ounce can diced tomatoes
1 1/2 teaspoons ras el hanout spice (See Cook's Note)
1 cinnamon stick, broken in half
3 cups low-sodium chicken broth
1/2 cup dried apricots, chopped
1 small butternut squash, peeled and cut into 1-inch pieces (about 2 pounds)
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh flat-leaf parsley
Juice of 1/2 lemon
[For Serving:] Hot cooked couscous or rice

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 AND CHICKPEAS GARBANZOS



Bengali Butternut Squash and Chickpeas Garbanzos image

This recipe by Anjum Anand caught my eye. A vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), also known as Bengali five-spice). I had most the ingredients so I was able to put it together quickly and easily. I did tweak to make the recipe work for us. Serve as a side or main over rice.

Provided by Rita1652

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

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

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.

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