Rajma Makhani Recipe: Stew with black beans served with naan bread and dill.

Prepare the broth with hot water. Chop the garlic and onion. Peel the carrot. Grate the ginger and carrot finely. Chop the dill. Cut the dried tomatoes into small pieces.

Preheat the oven to 200°C (180°C for fan mode). In a large pot, sauté the garlic, ginger (to your taste), and onion in a drizzle of olive oil over medium-high heat for 1-2 minutes. • Add 1/2 teaspoon of cumin per person and toast it for 1 minute.

Add the carrot, sun-dried tomatoes, and broth, and let simmer for 10-15 minutes over medium-low heat, or until the carrot is nearly cooked (taste it to check). When there are 5 minutes left of cooking time for the vegetables, add the black beans (undrained). Season with salt and pepper, then add the balsamic vinegar.

Moisten the breads. Bake them for 3 minutes on a rack, then cut them into quarters.

Using an immersion blender, lightly blend the black vegetables (not drained). Add salt until you achieve a soup consistency: it should be fluid but contain some pieces of beans. Taste, then add salt and pepper if needed.

To finish, serve the soup in deep plates or large bowls. Sprinkle with cream, dill, and sliced almonds. Serve with pieces of naan bread.