afghan 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 &amp; 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!

Melting Afghan chickpea curry

tbsp ghee (, substitute unsalted butter

cinnamon ((sub 1/2 tsp powder, add with other spices))

onion (, finely chopped)

tbsp grated ginger

tbsp grated garlic

bay leaves (, preferably fresh else dried)

red split lentils ((Note 1))

water

vegetable stock (, low sodium)

tsp cooking / kosher salt

x 400 grams/14 ounces cans chickpeas (, drained (Note 2))

tsp baking soda / bi-carbonate soda ((makes chickpeas creamy, optional))

coriander powder

cumin powder

turmeric powder

tsp cardamom powder

cloves

Basmati rice (and/or Afghan bread (Note 4),

Yogurt ((I like to slightly thin with water so it can be drizzled))

coriander / cilantro leaves

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 &amp; ginger don&#39;t catch).

Spices and lentils - Add the Spices and stir for 30 seconds. Add the lentils and stir to coat in the spices.

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.

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).

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).

I made chickpea curry tonight. It was absolutely delicious! The spices were perfect.

Hi Nagi! This was A-MAZING. Like, I shouldn’t be surprised though, because all your recipes are awesome. Was wondering, you know that wannabe Brookie girl, did you get your right in the end?

Absolutely delicious and easy to make. Thank you 😊

Made this for dinner tonight for myself (vegetarian) and Nagi's butter chicken for my husband, with Nagi's flatbreads on the side. SO GOOD. Definitely adding this to the dinner rotation. Thank you for another great recipe, they never miss!

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Melting Afghan chickpea curry

The most viewed afghan curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine