Melting Afghan Chickpea Curry
by Tavolino
A creamy, comforting Afghan-inspired chickpea curry where red lentils thicken the sauce and a pinch of baking soda ensures the chickpeas become incredibly tender.
Ingredients
- Ghee 45 g
- Cinnamon sticks 2
- Onion 150 g
- Ginger, grated 20 g
- Garlic, grated 20 g
- Bay leaves 2
- Red split lentils 100 g
- Water 240 ml
- Vegetable stock 1 l
- Salt 3 g
- Chickpeas, drained 1200 g
- Baking soda 1 g
- Coriander powder 1 EL
- Cumin powder 1 EL
- Turmeric powder 1.5 TL
- Cardamom powder 0.75 TL
- Ground cloves 0.25 TL
Preparation
- 1
Melt 45 g ghee in a large pot over medium-high heat.
- 2
Add 2 cinnamon sticks and toast for 30 seconds.
- 3
Add 150 g finely chopped onion, 20 g grated ginger, 20 g grated garlic, and 2 bay leaves.
- 4
Sauté the mixture for 3 minutes until the onion is translucent, stirring regularly.
- 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.
- 6
Stir in 100 g red split lentils until well coated in the spices.
- 7
Pour in 1 l vegetable stock and 3 g salt. Bring the mixture to a simmer.
- 8
Reduce heat to medium, cover with a lid, and simmer for 15 minutes.
- 9
Add 1200 g chickpeas, 240 ml water, and 1 g baking soda to the pot.
- 10
Increase heat to return to a simmer, then reduce heat slightly.
- 11
Simmer uncovered for 30 minutes until the lentils break down into a thick gravy.
- 12
Serve the curry warm with rice, yogurt, and fresh coriander.