Melting Afghan Chickpea Curry Recipe

Introduction

This Melting Afghan Chickpea Curry is a comforting, flavorful dish with tender chickpeas and fragrant spices. It’s perfect served with basmati rice or Afghan bread for a satisfying meal that feels both hearty and wholesome.

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 cup water
• 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, makes chickpeas creamy)
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 1/2 tsp turmeric powder
• 3/4 tsp cardamom powder
• 1/4 tsp ground cloves
• Basmati rice and/or Afghan bread, or other flatbread
• Yogurt (slightly thinned with water for drizzling)
• Fresh coriander/cilantro leaves, roughly chopped

Instructions

1. Step 1: Melt the ghee in a large pot over medium-high heat. Add the cinnamon sticks and toast for 30 seconds. Then add the 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.
2. Step 2: Add the coriander powder, cumin powder, turmeric, cardamom powder, and ground cloves. Stir the spices for 30 seconds to release their aroma. Then add the red split lentils and coat them in the spices by stirring well.
3. Step 3: Pour in the vegetable stock and add the salt. Stir to combine, bring to a simmer, then reduce heat to medium. Cover with a lid and simmer for 15 minutes.
4. Step 4: Add the drained chickpeas, water, and baking soda (if using). Increase heat to bring the curry back to a simmer, then reduce heat slightly to keep a gentle simmer. Cook uncovered for 30 minutes or until the lentils have mostly broken down and the curry has a thin, melting gravy consistency. Cook up to 10 minutes longer if you prefer a thicker sauce.
5. Step 5: Serve the curry hot alongside basmati rice and Afghan or other flatbreads. Drizzle with thinned yogurt and sprinkle with fresh coriander leaves for added freshness and creaminess.

Tips & Variations

• For a vegan version, replace ghee with coconut oil or plant-based butter and use a dairy-free yogurt for drizzling.
• Fresh bay leaves add more fragrance than dried, but dried bay leaves work fine when fresh aren’t available.
• If you don’t have split lentils, yellow lentils or red lentils can be used instead with similar results.
• Add a pinch of chili powder or fresh green chili if you like a little heat in your curry.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry has thickened too much. This curry also freezes well for up to one month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Dried lentils work best because they break down and thicken the curry as they cook. Canned lentils are already cooked and won’t provide the same texture or flavor. If you use canned lentils, add them near the end of cooking and adjust the cooking time accordingly.

Why add baking soda to the chickpeas?

Baking soda softens the chickpeas, helping them to become creamy and tender without breaking apart too much. It is optional, but adds a lovely smooth texture to the curry.

Melting Afghan Chickpea Curry Recipe

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★★★★★

4.7 from 60 reviews

• Author: Elara
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Melting Afghan chickpea curry is a rich, aromatic, and creamy stew made with chickpeas, lentils, and a blend of warm spices simmered in ghee and vegetable stock. This comforting dish is traditionally served with basmati rice or Afghan bread, topped with drizzles of yogurt and fresh coriander for a fragrant and satisfying meal.

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Ingredients

Scale 1x2x3x

Fats and Aromatics

• 3 tbsp ghee (substitute unsalted butter or coconut oil for vegan)
• 2 cinnamon sticks (substitute 1/2 tsp 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

Lentils and Legumes

• 1/2 cup dried red split lentils
• 3 x 400g/14oz cans chickpeas, drained

Liquids and Seasonings

• 1 litre vegetable stock, low sodium
• 1 cup water
• 1/2 tsp cooking/kosher salt
• 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

To Serve

• Basmati rice and/or Afghan bread or other flatbread
• Yogurt (slightly thinned with water to drizzle)
• Fresh coriander/cilantro leaves, roughly chopped

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Instructions

1. Sauté aromatics: Melt the ghee in a large pot over medium-high heat. Add the cinnamon sticks and toast for 30 seconds until fragrant. 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.
2. Add spices and lentils: Stir in the coriander powder, cumin powder, turmeric powder, cardamom powder, and ground cloves. Cook the spices for 30 seconds to release their aroma. Then add the red split lentils and stir well to coat them in the spice mixture.
3. Simmer lentils: Pour in the vegetable stock and add the salt. Stir to combine and bring the mixture to a simmer. Reduce the heat to medium, cover with a lid, and let the lentils cook gently for 15 minutes until tender.
4. Simmer chickpeas: Add the drained chickpeas, water, and optional baking soda to the pot. Increase the heat to bring the mixture back to a simmer, then reduce heat slightly and let it simmer gently uncovered for 30 minutes. Cook until the lentils break down and the curry develops a thin, creamy gravy consistency. For a thicker curry, continue simmering for an additional 10 minutes.
5. Serve: Dish the curry alongside basmati rice and/or Afghan or other flatbreads. Drizzle with slightly thinned yogurt and sprinkle with fresh chopped coriander leaves to garnish. Enjoy the dish warm.

Notes

• Substitute ghee with unsalted butter or coconut oil for a vegan version.
• Baking soda is optional but helps to soften chickpeas making the curry creamier.
• Use low sodium vegetable stock to control salt levels in the dish.
• Serve with basmati rice or traditional Afghan bread for authentic experience.
• Thinning yogurt with water makes it easier to drizzle over the curry.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Afghan

Keywords: Afghan chickpea curry, Afghan lentil curry, chickpea stew, vegetarian Afghan recipes, creamy chickpea curry