Description
This Melting Afghan Chickpea Curry is a rich, aromatic dish featuring tender chickpeas and red split lentils simmered in fragrant spices and ghee. The curry develops a creamy texture enhanced by baking soda and is served best with fluffy basmati rice and Afghan or other flatbreads, drizzled with yogurt and garnished with fresh coriander. Perfect for a comforting and flavorful meal.
Ingredients
Scale
Base Ingredients
- 3 tbsp ghee (substitute unsalted butter or coconut oil for vegan)
- 2 cinnamon sticks (or 1/2 tsp powder, added with other spices)
- 1 onion, finely chopped
- 1 1/2 tbsp grated ginger
- 1 1/2 tbsp grated garlic
- 2 bay leaves (preferably fresh, else dried)
Lentils & Stock
- 1/2 cup dried red split lentils
- 1 cup water
- 1 litre vegetable stock (low sodium)
- 1/2 tsp cooking / kosher salt
Chickpeas & Enhancers
- 3 x 400g (14oz) cans chickpeas, drained
- 1/4 tsp baking soda / bi-carbonate soda (optional, makes chickpeas creamy)
Spices
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 1/2 tsp turmeric powder
- 3/4 tsp cardamom powder
- 1/4 tsp ground cloves
Accompaniments & Garnish
- Basmati rice and/or Afghan bread or other flatbread
- Yogurt (slightly thinned with water for drizzling)
- Fresh coriander / cilantro leaves, roughly chopped
Instructions
- Sauté Aromatics: Melt the ghee in a large pot over medium-high heat. Add the cinnamon sticks and toast them for 30 seconds until fragrant. Add the finely chopped onion, grated ginger, grated garlic, and bay leaves. Cook for 3 minutes until the onion becomes translucent, stirring regularly to prevent the garlic and ginger from catching.
- Add Spices and Lentils: Stir in the coriander powder, cumin powder, turmeric powder, cardamom powder, and ground cloves. Cook for another 30 seconds to release the spices’ aroma. Then add the dried red split lentils and stir well to coat them evenly in the spices.
- Simmer Lentils: Pour in the vegetable stock and add the salt. Stir the mixture and bring it to a simmer. Reduce the heat to medium, cover with a lid, and let it simmer gently for 15 minutes.
- Simmer Chickpeas: Add the drained chickpeas, 1 cup water, and baking soda (if using). Increase the heat to bring the curry back to a simmer, then lower the heat slightly and let it simmer uncovered for 30 minutes. This allows the lentils to break down and creates a thin, creamy gravy. You can simmer for an additional 10 minutes if you prefer a thicker consistency.
- Serve: Serve the curry hot alongside basmati rice and Afghan bread or other flatbreads for dunking. Drizzle with slightly thinned yogurt and garnish with freshly chopped coriander leaves for a fresh finish.
Notes
- The baking soda is optional but helps create a creamy texture by softening chickpeas.
- Using low sodium vegetable stock helps control salt levels in the dish.
- If you don’t have fresh bay leaves, dried ones can be used but add slightly less.
- Adjust the spice levels to taste if desired.
- This recipe pairs beautifully with basmati rice and traditional Afghan flatbreads for an authentic experience.
