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[Ingredients] (6 servings)
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Soak the chickpeas in water overnight.
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Drain the chickpeas and transfer to a pressure cooker.
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Add 3 times as much water as chickpeas and heat over high heat.
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After the pin pops up, turn down the heat to low and simmer for about 20 minutes.
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Roughly chop the onion.
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Finely chop the ginger.
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Grate the carrot.
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Pour a generous amount of canola oil in a pan, and fry the cumin seeds over medium heat.
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When the oil temperature goes up and the cumin seeds start to pop, add the ginger and fry until fragrant.
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Add the onion and fry over medium-low heat slowly until golden brown.
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Add the carrot, turn up the heat a little to evaporate the liquid while frying, and mix everything together.
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Add the turmeric and chili powder.
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Add the cooked chickpeas and continue frying.
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Add the water you cooked the chickpeas in and salt to the pan, and mix.
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Put the barley miso and white sesame paste in the middle of the pan and simmer for about 15 minutes.
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Take off the lid, and stir well to blend in the miso and white sesame seed paste.
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(By steaming the miso, it becomes easier to blend in.)
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Add the garam masala right before you turn off the heat.
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Add the soy sauce, mix well and it's done.
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Serve with brown rice!
