In a 4-6 quart pot, add ghee and let warm over medium heat. When the oil is warm, add the cumin seeds (it should gently sizzle). Let the seeds toast slightly for 10-20 seconds, then add the onions. Saute for 2 minutes, then add the carrots. Continue to saute until both soften up. About 10 mins in a well-heated pot over medium heat.
Add the garlic and ginger and saute for another 2-3 minutes to remove the raw flavor. If the ginger starts to stick to the bottom of the pot, don’t worry. Once the tomatoes are added it will deglaze the pot. Be careful to not let the ginger burn.
Add the tomatoes, turmeric, toasted coriander powder, salt + 1/8 cup water. Stir, bring to a simmer and cover. Let cook occasionally stirring to ensure the mixture does not stick to the bottom of the pot. Turn down the heat if needed.
After 30 minutes, using a potato masher, gently mash the mixture. This help blend the flavors and help break down the tomatoes. Continue to cook for 30 additional minutes, to bring out the sweetness of the tomatoes and reduce the acidity. Occasionally stirring or mashing the mixture if needed. Add a little more water if needed, to prevent sticking. Remove the rosemary twig during this time, the needles can remain in the sauce.
After 60 minutes or so of cooking, add the garbanzo beans, apricots, and 1/2 the broth/water. Bring to a boil, simmer for 15 minutes to marry the flavors.
Then add finely sliced chard stems and zucchini chunks, cook for 3-5 minutes or until the zucchini is halfway cooked. Then add the chopped chard leaves. Stir until the leaves wilt.
Sprinkle cinnamon powder over the top, cover and turn off the stove. Letting the stew sit covered for about 5 minutes or just until the zucchini is tender but not soft. Serve as is with a drizzle of olive oil or over Saffron & Golden Raisin Couscous.
If cooking your own garbanzo beans, use 1/2 cup dried beans soak for up to 24 hours. Cook in a pot with 4 cups water. Add a bay leaf and pinch of asafoetida/ hing to aid digestion. Cook covered for about 30-40 covered minutes until tender.
Drain and rinse with cold water once time to allow any chickpea skin floats to the top, remove these skins, to further support digestion. Peel fresh tomatoes by soaking them in boiling water for about 5-10 minutes.
Removing the skin and seeds are said inflammatory. Tomatoes can also be replaced with 1/2 red lentils to thicken the broth. Add them along with broth/water, when it says to add tomatoes. Then continue with the remaining process. Note cook time will reduce. We used 2 cups water and 2 cups bone broth for the recipe Thyme can be substituted for rosemary If you do not have toasted coriander powder, add it when adding the ginger to toast it up.