Bengali Butternut Squash and Chickpeas Garbanzos
40 mins (prep 15, cooking 25)
18 ingredients
6 servings
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.

Categories:  served-hot , side-dish , <-60-mins , taste~mood , indian , time-to-make , vegan , presentation , main-dish , beans , inexpensive , vegetarian , squash , vegetable , savory , from-scratch , chickpeas~garbanzos ,
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Serving Size (189.94 g)
Servings 6
Amount per Serving
Calories 97.3 Calories from Fat 25.11
% Daily Value *
Total Fat 2.79g 25.77%
Saturated Fat 0.25g 7.37%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 9.85mg 2.46%
Total Carbohydrate 18.91g 37.82%
Dietary Fiber 4.18 g 100.37%
Sugars 4.67 g %
Protein 2.08g 24.96%
Vitamin A 12306.15IU% Vitamin C 24.03mg%
Calcium 85.58mg% Iron 1.4mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, ground turmeric, ground cumin, ground coriander, grated ginger, boiling water, ground, ground fennel seed