Cook the Book: Bengali Squash with Chickpeas

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