Melting Afghan Chickpea Curry

Preparation

1. 1
   Step 1

   Melt 45 g ghee in a large pot over medium-high heat.

2. 2
   Step 2

   Add 2 cinnamon sticks and toast for 30 seconds.

   Timer · 1 min
3. 3
   Step 3

   Add 150 g finely chopped onion, 20 g grated ginger, 20 g grated garlic, and 2 bay leaves.

4. 4
   Step 4

   Sauté the mixture for 3 minutes until the onion is translucent, stirring regularly.

   Timer · 3 min
5. 5
   Step 5

   Add 1 EL coriander powder, 1 EL cumin powder, 1.5 TL turmeric, 0.75 TL cardamom, and 0.25 TL cloves. Stir for 30 seconds.

   Timer · 1 min
6. 6
   Step 6

   Stir in 100 g red split lentils until well coated in the spices.

7. 7
   Step 7

   Pour in 1 l vegetable stock and 3 g salt. Bring the mixture to a simmer.

8. 8
   Step 8

   Reduce heat to medium, cover with a lid, and simmer for 15 minutes.

   Timer · 15 min
9. 9
   Step 9

   Add 1200 g chickpeas, 240 ml water, and 1 g baking soda to the pot.

10. 10
    Step 10

    Increase heat to return to a simmer, then reduce heat slightly.

11. 11
    Step 11

    Simmer uncovered for 30 minutes until the lentils break down into a thick gravy.

    Timer · 30 min
12. 12
    Step 12

    Serve the curry warm with rice, yogurt, and fresh coriander.