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Melting Afghan chickpea curry
Recipe video above. I never knew chickpeas could be so meltingly creamy by adding a smidge of baking soda! I also love how the sauce is thickened by cooking lentils until they breakdown, two neat tricks picked up from this Pakistani Lahori Chanay by Sugar Spice & More. Combined with an Afghan spice mix from the chickpea curry in Parwana, a wonderful Afghan cookbook by Durkhanai Ayubi, adapted in pursuit of recreating the chickpea curry I had from Afghan Sufra in Lakemba, an area of Sydney known for its wonderful Middle Eastern and sub-continental food scene. I’m obsessed!
Prep
15 min
Cook
45 min
Total
1h
Serves
5
Instructions
- 01
Sauté - Melt the ghee in a large pot over medium high heat. Add the cinnamon and toast for 30 seconds. Add the onion, ginger, garlic and bay leaves. Cook for 3 minutes until the onion is translucent (stir regularly so the garlic & ginger don't catch).
- 02
Spices and lentils - Add the Spices and stir for 30 seconds. Add the lentils and stir to coat in the spices.
- 03
Simmer lentils - Add the stock and salt. Stir, bring to a simmer. Lower the head to medium, put the lid on and simmer for 15 minutes.
- 04
Simmer chickpeas - Add the chickpeas, water and baking soda. Increase the heat to make it simmer again. Then lower the stove slightly and leave to simmer gently for 30 minutes without a lid or until the lentils mostly broken down to make a thin gravy (you can cook an extra 10 minutes to thicken more if you want).
- 05
Serve with rice on the side and Afghan or other flatbreads for dunking, drizzled with yogurt and sprinkled with fresh coriander if you want (I do).
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