[Ingredients] (6 servings)

Soak the chickpeas in water overnight.

Drain the chickpeas and transfer to a pressure cooker. Add 3 times as much water as chickpeas and heat over high heat. After the pin pops up, turn down the heat to low and simmer for about 20 minutes.

Roughly chop the onion.

Finely chop the ginger.

Grate the carrot.

Pour a generous amount of canola oil in a pan, and fry the cumin seeds over medium heat.

When the oil temperature goes up and the cumin seeds start to pop, add the ginger and fry until fragrant.

Add the onion and fry over medium-low heat slowly until golden brown.

Add the carrot, turn up the heat a little to evaporate the liquid while frying, and mix everything together.

Add the turmeric and chili powder.

Add the cooked chickpeas and continue frying.

Add the water you cooked the chickpeas in and salt to the pan, and mix. Put the barley miso and white sesame paste in the middle of the pan and simmer for about 15 minutes.

Take off the lid, and stir well to blend in the miso and white sesame seed paste. (By steaming the miso, it becomes easier to blend in.)

Add the garam masala right before you turn off the heat.

Add the soy sauce, mix well and it's done.

Serve with brown rice!