Chickpea Curry With Carrots - cooking recipe

Ingredients

4 sun-dried tomatoes, chopped
1/2 teaspoon mustard seeds
1/4 teaspoon cardamom seeds
1 teaspoon ghee (clarified butter), or as needed
2 teaspoons onion, chopped
1 teaspoon sliced ginger
1 clove garlic, chopped
1 teaspoon garam masala
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can chickpeas, drained
2 small carrots, sliced
1 chile pepper, chopped
1/2 cup whole-milk yogurt, at room temperature
1/2 cup vegetable broth, or as needed (optional)

Preparation

Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
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.
Stir in yogurt. Add broth to thin curry if necessary.