1 (14-ounce) can fat-free, less-sodium chicken broth
3 cardamom seeds or dash ground cardamom
4 (6-inch) whole wheat pitas, each cut into 6 wedges
2 tablespoons olive oil
2 cups chopped onion (about 1 large onion)
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/4 cup minced fresh cilantro
1 teaspoon garlic salt
1/8 teaspoon black pepper
How to Make It
Place carrot in a saucepan. Cover with water to 1 inch above carrot. Add broth and cardamom; bring to a boil. Reduce heat, and simmer 40 minutes or until carrot is tender. Drain carrot in a colander over a bowl, reserving 1 1/2 cups cooking liquid. Discard the cardamom seeds. Combine reserved liquid and carrot; refrigerate overnight.
Preheat oven to 350°.
Coat pita wedges with cooking spray; place in a single layer on a baking sheet. Bake at 350° for 15 minutes or until crisp.
Remove carrot with a slotted spoon. Place carrot and 3/4 cup reserved cooking liquid in a blender, and process until smooth. Discard remaining liquid.
Heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in curry powder and cumin; sauté 1 minute. Add carrot mixture; cook 2 minutes or until heated through. Stir in cilantro, garlic salt, and pepper. Serve immediately with pita chips.