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emdbarrie: Peel and trim 2 lbs carrots
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emdbarrie: Chop into medium chunks
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emdbarrie: One large onion (8 in. chef's knife for comparison)
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emdbarrie: Chopped into medium pieces
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emdbarrie: One good hand ginger
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emdbarrie: Peeled, trimmed & chopped
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emdbarrie: Grind mustard seed, fennel seed, red pepper flakes, salt and turmeric
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emdbarrie: Don't forget the salt
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emdbarrie: Get out 1 can chickpeas, 1 qt. chicken stock or water
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emdbarrie: Saute all veggies with spices in canola oil until translucent
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emdbarrie: Add chicken stock
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emdbarrie: Start time
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emdbarrie: Cover, cook on low heat
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emdbarrie: Uncover
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emdbarrie: Next step
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emdbarrie: Puree, even with the ginger pieces
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emdbarrie: Pretty!
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emdbarrie: Add chickpeas
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emdbarrie: Four plum tomatoes
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emdbarrie: Chopped
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emdbarrie: Add tomatoes, stir, recover on low heat
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emdbarrie: Plain greek-style yogurt and 1/2 cucumber
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emdbarrie: Peel, halve, seed
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emdbarrie: Chop, add to 1/3 c yogurt, add salt & pepper
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emdbarrie: Chill a semi-sweet white wine
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emdbarrie: Enjoy!