Summary

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

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Instructions

1. 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.
2. Chop or cut all the ingredients for the salad. Salt, drizzle with lemon juice and cover and let stand for 30 minutes.