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Bengali squash with chickpeas

From Anjum Anand's I Love Curry (Quadrille).
Photo from http://www.bbc.co.uk/
Serves 4

3 tbsp vegetable oil
a good pinch of asafoetida
1 bay leaf
¼ tsp panch phoron
1 or 2 mild dried red chillies
1 small onion, peeled and sliced
½ tsp turmeric
2 scant tsp ground cumin
1 rounded tsp ground coriander
salt, to taste
¾ tsp sugar or to taste
2 tsp ginger paste
500g butternut squash, peeled, seeds removed and flesh cut into 4cm chunks
150-200g tinned chickpeas, drained and rinsed
¾ tsp garam masala
¾ tsp fennel seeds, powdered

Heat the oil in a large non-stick saucepan. Add the asafoetida, bay leaf, panch phoron and chillies; cook over a low heat for about 1 minute.

Add the onion and cook until soft and golden. Stir in the turmeric, cumin and coriander, along with the salt, sugar and ginger paste. Give the pan a stir, add a splash of water and cook for another minute.

Add the squash, and pour in 150ml water. Bring to the boil, then cover and simmer until the squash is cooked through, around 15-18 minutes.

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.