Summary

Ingredients

For the rice:

• 150 g rice
• 200 ml water
• 1 tablespoon margarine, vegan
• 1 teaspoon sea salt

For the stew:

• 2 onions)
• 1 olive oil for frying
• 3 clove (s) garlic
• 1 teaspoon chilli salt
• 1 cm ginger
• 0.5 teaspoon ½ turmeric
• 0.33 teaspoon cumin powder
• 0.33 teaspoon coriander powder
• 300 g carrot (s)
• 150 g chickpeas, halved, (Nakhod Daul)
• 1 tablespoon tomato paste
• 2 medium tomato (s)
• 1 tablespoon red wine vinegar
• 300 ml water
• 300 ml vegetable stock

For the salad:

• 0.5 ½ cucumber (s)
• 3 tomato (s)
• 1 onion (s)
• 0.5 ½ bunch coriander greens
• 1 handful mint, fresh
• 0.5 teaspoon ½ chilli salt
• 1 lemon (s), squeezed
• 2 tablespoon olive oil

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Instructions

1. Put all the ingredients for the rice in a saucepan. Bring everything to the boil once and then cook on the lowest heat until the rice is cooked through.
2. For the stew, boil the halved chickpeas in water on speed one for two hours.
3. Then put the oil in a saucepan. Peel and chop the onion, garlic and ginger. Put everything in the pot. Peel the carrots and cut into 2 cm pieces. When the onions are tender, add the spices, carrots and chickpeas. Cut the tomatoes into small pieces. After a few more minutes stir everything and let the tomato paste and fresh tomatoes follow. Add the salts and vinegar, water and vegetable stock until everything is covered. Bring to a boil and simmer gently for 60 minutes until everything is cooked through.
4. Chop all the ingredients for the salad. Add the salts, oil and lemon juice. Cover and let stand for 30 minutes.
5. Season everything to taste and then serve.