Bengali kumror chokka

Ingredients

• 25g desiccated coconut
• 1 heaped tsp panch puran
• 2 whole red chillies
• 35g ginger, peeled and grated
• 500g pumpkin, peeled and diced into 3cm chunks
• 2 green chillies, slit into half
• 275g cooked black chickpeas, drained and rinsed
• 1 tsp sea salt
• 1 tsp sugar
• 1 tsp ground coriander
• 1 tbsp ghee

Method

Soak the desiccated coconut in 50ml hot water for 5 mins, then drain the water into a bowl or cup and set aside.

Heat 2 tsbp rapeseed oil in a frying pan. Once hot, add the panch puran and whole chillies. As soon as they start to pop or sizzle, immediately add the grated ginger and cook over medium heat for 2 mins.

Add the diced pumpkin, mix and cook 5-6 mins. Add the green chillies and cook for another few minutes.

Add the desiccated coconut and stir well, then add the drained chickpeas and the reserved water from the coconut. Cover the pan with a lid and continue cooking over a medium heat for around 10 mins, stirring occasionally, until the pumpkin is tender but not squishy.

Add the salt, sugar and ground coriander, combine well and cook for another 2-3 mins. Remove from the heat, drizzle with the ghee and leave to rest for 10 mins before eating.

Image: Debby Lewis-Harrison