Quorma-e-Zardak
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 onion (s), red, chopped
- olive oil
- 3 clove (s) garlic, chopped
- Chilli flakes
- 1 piece (s) ginger, approx. cm, chopped
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ coriander powder
- 300 g carrot (s), peeled and cut into 1 cm pieces
- 150 g chickpeas, peeled and halved (Nakhod Daal)
- 3 tomato (s), diced
- 1 tablespoon, heaped tomato paste
- sea salt
- 1 dash vinegar
- 300 ml vegetable stock
For the salad:
- 1 cucumber (s)
- 3 tomato (s)
- 1 bunch spring onion (s), cut into fine rings
- 1 onion (s)
- 0.5 ½ bunch coriander, chopped
- 1 lemon (s), juice it
- Chilli flakes
- 1 teaspoon pepper, green, ground in a mortar
- sea salt
Print Recipe
Pin Recipe Instructions
- Sweat the onions in a saucepan with the olive oil. Add the garlic, chilli flakes and ginger. After the onions have softened, add the spices, carrots and chickpeas. Mix everything well. After a few minutes add the tomato paste and fresh tomatoes. Add salt, vinegar and stir. Add vegetable stock. If everything is not covered with water, make up for it. Bring to a boil and simmer gently for 60 minutes until cooked.
- Chop or cut all the ingredients for the salad. Salt, drizzle with lemon juice and cover and let stand for 30 minutes.
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