recipetineats4.9
Melting Afghan chickpea curry
Recipe video above. I never knew chickpeas could be so meltingly creamy by adding a smidge of baking soda! I also love how the sauce is thickened by cooking lentils until they breakdown, two neat tricks picked up from this Pakistani Lahori Chanay by Sugar Spice & More. Combined with an Afghan spice mix from the chickpea curry in Parwana, a wonderful Afghan cookbook by Durkhanai Ayubi, adapted in pursuit of recreating the chickpea curry I had from Afghan Sufra in Lakemba, an area of Sydney known for its wonderful Middle Eastern and sub-continental food scene. I’m obsessed!
👥 5 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
📝 Preparation Steps
1
Sauté - Melt the ghee in a large pot over medium high heat. Add the cinnamon and toast for ⏱️ 30 seconds. Add the onion, ginger, garlic and bay leaves. Cook for ⏱️ 3 minutes until the onion is translucent (stir regularly so the garlic & ginger don't catch).
ghee (, substitute unsalted butter or coconut oil (for vegan))3 tbsponion (, finely chopped)1bay leaves (, preferably fresh else dried)2
2
Spices and lentils - Add the Spices and stir for ⏱️ 30 seconds. Add the lentils and stir to coat in the spices.
3
Simmer lentils - Add the stock and salt. Stir, bring to a simmer. Lower the head to medium, put the lid on and simmer for ⏱️ 15 minutes.
4
Simmer chickpeas - Add the chickpeas, water and baking soda. Increase the heat to make it simmer again. Then lower the stove slightly and leave to simmer gently for ⏱️ 30 minutes without a lid or until the lentils mostly broken down to make a thin gravy (you can cook an extra ⏱️ 10 minutes to thicken more if you want).
water1 cup
5
Serve with rice on the side and Afghan or other flatbreads for dunking, drizzled with yogurt and sprinkled with fresh coriander if you want (I do).
Yogurt (I like to slightly thin with water so it can be drizzled)
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