Qurma-e-Zardak

Ingredients for 2 servings:

• 2 onions, red, chopped
• olive oil
• 3 garlic cloves, chopped
• e.g. chili flakes
• 1 piece(s) ginger, approx. 1 cm, chopped
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp coriander powder
• 300 g carrot(s), peeled and cut into 1 cm pieces
• 150 g chickpeas, peeled and halved (Nakhod Daal)
• 3 tomatoes, diced
• 1 tbsp, heaped tomato paste
• e.g. sea salt
• 1 dashes vinegar
• 300 ml vegetable stock
• 1 cucumber(s)
• 3 tomatoes
• 1 bunch of spring onions, cut into fine rings
• 1 onion(s)
• ½ bunch coriander, chopped
• 1 lemon(s), juice
• e.g. chili flakes
• 1 tsp pepper, green, ground
• e.g. sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Sauté the onions in a pan with olive oil. Add the garlic, chili flakes, and ginger. Once the onions have softened, add the spices, carrots, and chickpeas. Mix everything well. After a few minutes, add the tomato paste and fresh tomatoes. Season with salt and vinegar, and stir. Add the vegetable stock. If the water isn’t completely covered, add more. Bring to a boil and simmer gently for 60 minutes, or until tender. For the salad, chop or finely chop all the ingredients. Season with salt, drizzle with lemon juice, and let stand, covered, for 30 minutes.