Palong Shaaker Ghonto Spinach Squash Chickpeas

Ingredients

• For the roasted chickpeas
• 15 ounces (one can) cooked chickpeas, washed, drained and divided into 2 equal portions
• 1 tablespoon extra-virgin olive oil
• For the ghonto
• 1 teaspoon mustard powder
• 1/4 teaspoon red chili powder (such as cayenne), plus more to taste
• 1/4 teaspoon ground turmeric
• 3 tablespoons mustard oil or extra-virgin olive oil
• 1/2 teaspoon panch phoron (see Author Notes)
• 1/4 teaspoon red pepper flakes
• 1 small Italian eggplant, cubed (about 1½ cups)
• 1 small or ½ large kabocha squash, partially peeled and cubed (about 2 cups)
• 1/2 teaspoon kosher salt, divided, plus more to taste
• 1 bunch spinach, chopped
• 1 1/2 inch piece of ginger, peeled and grated (1 packed tablespoon)
• 1 pinch granulated sugar

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