Butternut Pumpkin & Chickpea Curry With Lemon Rice

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1 tablespoon vegetable oil

1 large onion, chopped

large pinch of ground asafoetida

1 bay leaf

1/2 teaspoon Bengali five-spice (also known as panch poran)

2 mild dried red chilis

2 teaspoons ground cumin

1 heaped teaspoon ground coriander

2 teaspoon grated ginger

500 g butternut pumpkin (squash), peeled, seeds removed and cut into cubes

200 ml boiling water

200 g tin of chickpeas (garbonzo beans), drained and rinsed

1 teaspoon garam masala

1 teaspoon ground fennel seeds

salt, to taste

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