Cook The Book: Bengali Squash With Chickpeas 

• 3 tablespoons vegetable oil
• good pinch of asafoetida
• 1 bay leaf
• 1/4 teaspoon panch phoran
• 1-2 mild dried red chiles
• 1 small onion, peeled and sliced
• 1/2 teaspoons ground turmeric
• 2 scant teaspoon ground cumin
• 1 rounded teaspoon ground coriander
• Salt, to taste
• 3/4 teaspoon sugar, or to taste
• 2 teaspoon ginger paste
• 1 1/4 pound butternut squash, peeled, seeds removed and flesh cut into 1 1/2 inch chunks
• 1 cup drained and rinsed canned chickpeas (garbanzo beans)
• 3/4 teaspoon garam masala
• 3/4 teaspoon fennel seeds, ground

1. Heat the oil in a large nonstick saucepan. Add the asafoetida, bay leaf, panch phoran and chiles; cook over low heat for about 1 minute.
2. Add the onion and cook until soft and golden. Stir in the turmeric, cumin and ground coriander, along with the salt, sugar and ginger paste. Give the pan a stir, add a splash of water and cook for another minute.
3. Add the squash, pour in 2/3 cup water. Bring to the boil, then cover and simmer until the squash is cooked through, around 15-18 minutes.
4. Stir in the chickpeas, garam masala, fennel seed powder and a splash of water. Cook for another minute and serve. The dish should be moist but not gravied.

vegetable oil, asafoetida, bay leaf, phoran, red chiles, onion, ground turmeric, ground cumin, ground coriander, salt, sugar, ginger paste, butternut squash, chickpeas, garam masala, fennel seeds

Taken from www.seriouseats.com/recipes/2011/01/bengali-squash-with-chickpeas-recipe.html (may not work)