Return heat to high if you lowered it and bring to a simmer. Add carrot, onion and garlic; cook, stirring, until the onion is soft, 3 to 4 minutes. Afghan pumpkin curry; Sweet potato and beetroot curry; Red lentil dhal with aubergines and chickpeas; Indian-spiced root vegetable curry; Aloo gobi; Pin parsnip, chickpea and cauliflower vegan korma for later. 1 big piece of ginger (1/2 chopped, 1/2 just smashed whole). 1/2 t of asafoetida powder. Let stand for 30 to 45 minutes. 10 cloves of garlic. 1. 1 stick cinamon. Heat oil in a large saucepan over medium heat. Add chickpeas and water to barely cover. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. 8 cloves of black cardamon. Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Recipe: 3 c of dried chickpeas. 1 med onion chopped. 1 can of chopped tomatos (I prefer Costco brand). Drain, reserving 2 tbsp soaking water. Stir in broth, chickpeas, corn, peas, salt and pepper. To a heat-proof bowl, add cashews and enough boiling water to cover. 1 t of cumin seeds. garam masala to taste.