Carrot Chickpeas with Cranberries

Ingredients

• 2 tbsp dried cranberries
• 200 g canned chickpeas
• 600 g Carrots
• 1 red apple
• 1 tbsp Lemon Juice
• 1 onion
• 2 cm fresh ginger
• 2 tbsp butter
• 1 tsp powdered sugar
• 1 tbsp curry powder
• 100 ml Orange Juice
• 150 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 6 tbsp plain yogurt
• 2 tbsp black sesame seeds
• parsley (for garnish)

Instructions

1. 1.

   Soak the cranberries in lukewarm water.

2. 2.

   Rinse the chickpeas under a sieve and drain well.

3. 3.

   Peel the carrots and cut into thin sticks. Wash the apple, quarter it, core it, and slice into thin slivers. Immediately drizzle with lemon juice.

4. 4.

   Peel and finely chop the onion and ginger.

5. 5.

   In a pot melt the butter and sauté the onion with the ginger. Add the carrots and apples, cook briefly, sprinkle powdered sugar and curry powder, and lightly caramelize. Deglaze with orange juice, pour in broth, add cranberries, and simmer over medium heat for 10‑15 minutes.

6. 6.

   Stir in the chickpeas and cook another 5 minutes. Season with salt and pepper.

7. 7.

   Plate the dish, drizzle yogurt on top, sprinkle sesame seeds, and garnish with parsley before serving.