To a heat-proof bowl, add cashews and enough boiling water to cover. Add carrot, onion and garlic; cook, stirring, until the onion is soft, 3 to 4 minutes. Partly cover pot, lower heat to medium low, and simmer for about 1 1/2 to 2 hours, until chickpeas are softened. 1 med onion chopped. Drain, reserving 2 tbsp soaking water. Recipe: 3 c of dried chickpeas. Return heat to high if you lowered it and bring to a simmer. Add fennel, chard stems, carrot and turnip and continue to sauté until vegetables start to soften, about 10 minutes. Add chickpeas and water to barely cover. Heat oil in a large saucepan over medium heat. 1/2 t of asafoetida powder. 10 cloves of garlic. 1 t of cumin seeds. 1. garam masala to taste. 1 stick cinamon. Stir in broth, chickpeas, corn, peas, salt and pepper. 1 big piece of ginger (1/2 chopped, 1/2 just smashed whole). Afghan pumpkin curry; Sweet potato and beetroot curry; Red lentil dhal with aubergines and chickpeas; Indian-spiced root vegetable curry; Aloo gobi; Pin parsnip, chickpea and cauliflower vegan korma for later. Let stand for 30 to 45 minutes. 8 cloves of black cardamon. 1 can of chopped tomatos (I prefer Costco brand).

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