Bengal Butternut Squash & Chickpeas with Naan
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Bengal Butternut Squash & Chickpeas with Naan

Cook 30 mins
Serves 3

A taste of the Bengal! Sweet butternut squash, a great mix of spices and chickpeas. A delicious and comforting meal. This dish combines a blend of strong flavours such as cumin, coriander, and fresh root ginger, leaving you with a fresh and airy aromatic taste of goodness.

Middle Eastern Falafels Find out more

Ingredients

1 pack of Cauldron Middle Eastern Falafels
3 tbsp of oil
1 bay leaf
1 tsp cumin seeds
1 green chilli, finely chopped
1 small onion, chopped
½ tsp turmeric
2 tsp ground cumin
1 heaped tsp ground coriander
1 tsp garam masala
2 tsp fresh root ginger
300g butternut squash, small dice
200mls boiling water
200g canned chick peas, drained & rinsed
1 tsp black onion seeds
Salt & freshly ground black pepper to taste

Method

  1. Pre heat the oil in a frying pan over a medium heat and add the bay leaf, cumin seeds, chilli & onion and fry for 4 minutes, add the turmeric, ground cumin, coriander, garam masala and ginger and cook for a further minute.
  2. Add the butternut squash and water. Bring to the boil then reduce the heat and simmer for 15 until the butternut squash is tender, add the onion seeds. Warm the falafels according to back of pack cooking instructions.
  3. Place the chick peas in a food blender, along with one third of the butternut squash mixture and blend to a paste.
  4. Remove the bay leaf from the pan. Pour the onion mixture into a mixing bowl, fold in the chick pea paste, season to taste.
  5. Serve with the warm Cauldron Falafels and naan bread.

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