Description
This Melting Afghan Chickpea Curry is a rich, aromatic, and comforting dish blending tender chickpeas and red lentils simmered with fragrant spices and ghee. Perfectly paired with basmati rice or Afghan flatbread, it’s finished with a drizzle of yogurt and fresh coriander, delivering a creamy, flavorful experience that melts in your mouth.
Ingredients
Scale
Main Ingredients
- 3 tbsp ghee (substitute unsalted butter or coconut oil for vegan)
- 2 cinnamon sticks (substitute 1/2 tsp cinnamon powder, add 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)
- 1/2 cup dried red split lentils
- 1 litre vegetable stock (low sodium)
- 1/2 tsp cooking/kosher salt
- 3 x 400g (14oz) cans chickpeas, drained
- 1/4 tsp baking soda (bi-carbonate soda), optional
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
To Serve
- 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 for 30 seconds to release their flavor. Add the finely chopped onion, grated ginger, grated garlic, and bay leaves. Cook for about 3 minutes until the onion becomes translucent, stirring regularly to prevent the garlic and ginger from catching.
- Add Spices and Lentils: Stir in all the ground spices (coriander, cumin, turmeric, cardamom, and cloves) and cook for 30 seconds to bloom their flavors. Add the dried red split lentils and stir thoroughly to coat them evenly in the spices.
- Add Stock and Simmer Lentils: Pour in the low sodium vegetable stock and add the salt. Stir to combine and bring the mixture to a simmer. Lower the heat to medium, cover with a lid, and let it simmer gently for 15 minutes to cook the lentils.
- Add Chickpeas and Continue Simmering: Add the drained chickpeas, 1 cup (approximate) of water, and the optional baking soda which helps soften the chickpeas and creates a creamy texture. Increase heat to bring it back to a simmer, then reduce slightly and simmer uncovered for 30 minutes or until lentils mostly break down and the mixture forms a thin gravy. Simmer an additional 10 minutes if a thicker texture is desired.
- Serve: Serve the warm curry alongside basmati rice and/or Afghan bread. Drizzle with slightly thinned yogurt and sprinkle fresh coriander leaves on top for garnish and added freshness.
Notes
- Note 1: Dried red split lentils cook faster and help thicken the curry by breaking down during simmering.
- Note 2: Using canned chickpeas saves time; drain them well before adding.
- Note 3: Baking soda is optional but recommended as it softens the chickpeas and contributes to the curry’s creamy texture.
- Note 4: Afghan bread or other flatbreads are perfect for dunking, adding a traditional touch.
