Chickpeas with Spiced Tomato Sauce, Carrot &… | Rosemary Farm

Ingredients

• ½ lb. dried chickpeas (recipe follows)
• 2 c. spiced tomato sauce (recipe follows)
• 1 tbsp. dried currants
• 4 tbsp. plain yogurt
• 4 Rosemary Farm eggs, poached
• Carrot & preserved lemon salad (recipe follows)
• Sea salt to taste
• ½ lb. chickpeas (Rancho Gordo, preferred), soaked overnight
• 2 bay leaves
• ½ small yellow onion
• 3 garlic cloves, peeled
• 1 large piece kombu (optional)
• 1 tsp. salt
• 1 tbsp. olive oil
• 2 tbsp. olive oil
• ½ small yellow onion, finely chopped
• 2 large garlic cloves, minced
• 1 tbsp. garam masala
• 1 16-oz. can high-quality tomatoes (Bianco, preferred)
• ¼ c. fresh orange juice
• Salt to taste
• 2 tbsp. preserved lemon, chopped
• 2 tbsp. fresh lemon juice
• ½ tsp. Dijon mustard
• ½ tsp. water
• ¼ tsp. cane sugar
• Salt
• ½ c. olive oil
• 3 carrots, preferably different colors
• Mint and cilantro leaves