Name: Chickpea Curry with Carrots
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Sun-dried tomatoes, chopped - 4; Mustard seeds - ½ teaspoon; Cardamom seeds - ¼ teaspoon; Ghee (clarified butter), or as needed - 1 teaspoon; Onion, chopped - 2 teaspoons; Sliced ginger - 1 teaspoon; Garlic, chopped - 1 clove; Garam masala - 1 teaspoon; Turmeric - 1 teaspoon; Ground cinnamon - ½ teaspoon; Ground cloves - ½ teaspoon; Chickpeas, drained - 1 (15 ounce) can; Carrots, sliced - 2 small; Chile pepper, chopped - 1; Whole-milk yogurt, at room temperature - ½ cup; Vegetable broth, or as needed (Optional) - ½ cup

Ingredients for - Chickpea Curry with Carrots

1. Sun-dried tomatoes, chopped 4

2. Mustard seeds ½ teaspoon

3. Cardamom seeds ¼ teaspoon

4. Ghee (clarified butter), or as needed 1 teaspoon

5. Onion, chopped 2 teaspoons

6. Sliced ginger 1 teaspoon

7. Garlic, chopped 1 clove

8. Garam masala 1 teaspoon

9. Turmeric 1 teaspoon

10. Ground cinnamon ½ teaspoon

11. Ground cloves ½ teaspoon

12. Chickpeas, drained 1 (15 ounce) can

13. Carrots, sliced 2 small

14. Chile pepper, chopped 1

15. Whole-milk yogurt, at room temperature ½ cup

16. Vegetable broth, or as needed (Optional) ½ cup

How to cook deliciously - Chickpea Curry with Carrots

1 . Stage

Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.

2 . Stage

Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.

3 . Stage

Stir in yogurt. Add broth to thin curry if necessary.