Can’t wait to try this recipe from “New Feast” by Lucy and Greg Malouf.
2 tablespoons olive oil 1 tablespoon butter 1 large onion, finely grated 1 large carrot, finely grated (more carrots to come!) 2 cloves garlic, finely grated 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon finely ground black pepper 1 tablespoon honey 1 (15-ounce) can chickpeas, well rinsed and drained 1 pound carrots, cut into 2-inch pieces 2 1/2 cups vegetable stock 1 cup yogurt 1 egg yolk 1/3 cup cilantro leaves
Preheat oven to 350 degrees.
In an oven-proof casserole dish, heat oil and butter. Add grated onion and carrot, garlic, cumin, coriander, turmeric, pepper and honey. Saute 10 minutes or until onion is translucent. Add chickpeas and carrot pieces, then pour in the stock. Bring to a boil, then cover the dish and put it into the oven. Cook 30 minutes.
Remove from oven. Whisk yogurt and egg yolk together. Stir in some of the hot cooking liquid and stir until well mixed, add a little more, then stir the yogurt mixture back into the casserole and cook, stirring, until the sauce thickens. Stir in coriander and serve.