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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
