Cook the Book: Bengali Squash with Chickpeas

Name: Cook the Book: Bengali Squash with Chickpeas
Ingredients: 3 tablespoons vegetable oil; good pinch of asafoetida; 1 bay leaf; 1/4 teaspoon panch phoran; 1–2 mild dried red chiles; 1 small onion, peeled and sliced; 1/2 teaspoons ground turmeric; 2 scant teaspoon ground cumin; 1 rounded teaspoon ground coriander; Salt, to taste; 3/4 teaspoon sugar, or to taste; 2 teaspoon ginger paste; 1 1/4 pound butternut squash, peeled, seeds removed and flesh cut into 1 1/2 inch chunks; 1 cup drained and rinsed canned chickpeas (garbanzo beans); 3/4 teaspoon garam masala; 3/4 teaspoon fennel seeds, ground