Afghan carrot stew

Ingredients for 2 servings:

• 150 g rice
• 200 ml water
• 1 tbsp margarine, vegan
• 1 tsp sea salt
• 2 onions
• 1 olive oil for frying
• 3 garlic cloves
• 1 tsp chili salt
• 1 cm ginger
• ½ tsp turmeric
• 0.33 tsp cumin powder
• 0.33 tsp coriander powder
• 300 g carrot(s)
• 150 g chickpeas, halved, (Nakhod Daul)
• 1 tbsp tomato paste
• 2 m.-large tomato(s)
• 1 tbsp red wine vinegar
• 300 ml water
• 300 ml vegetable stock
• ½ cucumber(s)
• 3 tomatoes
• 1 onion(s)
• ½ bunch coriander leaves
• 1 handful of mint, fresh
• ½ tsp chili salt
• 1 lemon(s), squeezed
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

vegan

For the rice, put all the ingredients in a pot. Bring to a boil, then reduce the heat to low until the rice is tender. For the stew, simmer the halved chickpeas in water for two hours on heat one. Then add the oil to a pot. Peel and finely chop the onion, garlic, and ginger. Add everything to the pot. Peel the carrots and cut into 2cm pieces. When the onions are soft, add the spices, carrots, and chickpeas. Chop the tomatoes into small pieces. After a few more minutes, stir everything together, then add the tomato paste and fresh tomatoes. Add salt and vinegar, water, and vegetable stock until everything is covered. Bring to a boil, then simmer gently for 60 minutes, or until cooked through. For the salad, chop all the ingredients. Add salt, oil, and lemon juice. Cover and let stand for 30 minutes. Season to taste, then serve.