Fry the garlic in a little oil until softened. Add crushed tomatoes, carrots and zucchini, simmer for about 10 minutes, until the carrots have softened. Add herbs, apricots and peas. Let simmer for another 5 minutes. Season with vinegar, salt and pepper to taste.
Tear the kale leaves into smaller pieces. Massage the kale with oil and a pinch of salt until it gets soft.
Heat some oil and spice mix in a pan. Add the cooked rice and fry for a few minutes, turning around so that everything is covered. Salt to taste.
Serve the stew with kale, fried rice, hummus and sourdough bread.