Ingredients

• 3 tbsp vegetable oil
• large pinch ground asafoetida
• 1 bay leaf
• ½ tsp panch phoran (a blend of equal quantities of fenugreek
• nigella seeds
• fennel seeds
• cumin and mustard seeds)
• available from Asian supermarkets
• also known as Bengali five-spice
• 1-2 mild dried red chillies
• 1 small onion
• chopped
• ½ tsp ground turmeric
• 2 level tsp ground cumin
• 1 heaped tsp ground coriander
• 2 tsp ginger paste (available from Asian supermarkets
• or make your own by crushing or blending fresh ginger to a rough paste
• adding water if necessary to loosen)
• 500g/1lb 2oz butternut squash
• peeled
• seeds removed
• flesh cut into 4cm/1½in cubes
• 200ml/7fl oz boiling water
• 200g/7oz canned chickpeas
• drained and washed
• 1 tsp ground garam masala
• 1 tsp ground fennel seeds
• salt
• to taste
• sugar
• to taste

Directions

• Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida
• 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 2-3 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 a further 1-2 minutes.
• Add the butternut squash pieces and the 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 the salt and sugar
• if using. Stir well and continue to cook for 1-2 minutes
• or until warmed through. Serve immediately.