Photo: Sorin Gheorghita
Bengali butternut squash with chickpeas
17 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
395
Calories
10g
Protein
17g
Fat
54g
Carbs
Counts 10 of 17 ingredients — the other 7 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Nigella Seed | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1-2 mild dried red chillies
- 1 small onion
- ½ tsp ground turmeric
- 2 level tsp ground cumin
- 1 heaped tsp ground coriander
- 2 tsp gingerginger
- 500g/1lb 2oz butternut squash
- 200ml/7fl oz boiling water
- 200g/7oz canned chickpeas
- 1 tsp ground garam masala
- 1 tsp ground fennel seeds
- , to taste salt
- , to taste sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes