Creamy Melting Afghan Chickpea Curry

Name: Creamy Melting Afghan Chickpea Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: 3 cans cans chickpeas; 1/2 cup dried red split lentils; 3 tbsp ghee; 1 l litre vegetable stock; 1 onion; 1 1/2 tbsp grated ginger; 1 1/2 tbsp grated garlic; 1 cup water; 1 tbsp coriander powder; 1 tbsp cumin powder; 1 1/2 tsp turmeric powder; 3/4 tsp cardamom powder; 2 cinnamon sticks; 2 bay leaves; 1/4 tsp ground cloves; 1/2 tsp cooking / kosher salt; 1/4 tsp baking soda / bi-carbonate soda; 1 serving Basmati rice , or other flatbread; 1 drizzle yogurt; 1 handful fresh coriander / cilantro leaves

A rich and comforting Afghan-style curry where red lentils melt into a silky, aromatic gravy surrounding tender chickpeas. This hearty vegetarian dish is infused with warm spices and is perfect for serving with fluffy rice or warm flatbread.

Servings5 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

cans chickpeas
3 cans
dried red split lentils
0.5 cup
ghee
3 tbsp
litre vegetable stock
1 l
onion
1
grated ginger
0.5 tbsp
grated garlic
0.5 tbsp
water
1 cup
coriander powder
1 tbsp
cumin powder
1 tbsp
turmeric powder
0.5 tsp
cardamom powder
0.8 tsp
cinnamon sticks
2
bay leaves
2
ground cloves
0.3 tsp
cooking / kosher salt
0.5 tsp
baking soda / bi-carbonate soda
0.3 tsp
Basmati rice , or other flatbread
1 serving
yogurt
1 drizzle
fresh coriander / cilantro leaves
1 handful

Step-by-Step Instructions

Heat the ghee in a large pot over medium-high heat. Add the cinnamon sticks and toast for 30 seconds until fragrant. Stir in the chopped onion, grated ginger, and garlic along with the bay leaves. Sauté for about 3 minutes until the onion becomes translucent, stirring regularly to ensure the garlic and ginger do not burn.

Add the coriander powder, cumin, turmeric, cardamom, and ground cloves to the pot. Stir for 30 seconds to toast the spices and release their oils. Add the dried red split lentils and stir well to coat them thoroughly in the spice mixture.

Pour in the vegetable stock and add the salt. Stir the mixture and bring it to a boil. Once boiling, reduce the heat to medium, cover with a lid, and simmer for 15 minutes.

Stir in the canned chickpeas, water, and baking soda. Increase the heat slightly to bring the curry back to a simmer. Once simmering, lower the heat and leave it to cook gently, uncovered, for 30 minutes. The lentils should mostly break down, creating a thin, creamy gravy. If you prefer a thicker sauce, simmer for an additional 10 minutes.