Empty My Fridge
Melting Afghan Chickpea Curry
Ingredients
- Ghee3 tbsp
- Cinnamon stick2
- Onion1
- Ginger · grated1 ½ tbsp
- Garlic · grated1 ½ tbsp
- Bay leaf2
- Lentil · dried½ cups
- Vegetable broth1 l
- Salt½ tsp
- Chickpea3 x 400 g
- Baking soda¼ tsp
- Coriander seed · powder1 tbsp
- Cumin · powder1 tbsp
- Turmeric · powder1 ½ tsp
- Cardamom · powder¾ tsp
- Clove · ground¼ tsp
- Rice
- Yoghurt
- Cilantro
Instructions
- Melt the ghee in a large pot over medium-high heat. Add the cinnamon sticks and toast for 30 seconds.
- Add the onion, ginger, garlic and bay leaves and cook for 3 minutes, until the onion is translucent, stirring often so the garlic and ginger don't catch.
- Add the spices and stir for 30 seconds. Add the lentils and stir to coat them in the spices.
- Add the stock and salt, stir and bring to a simmer. Lower the heat to medium, cover and simmer for 15 minutes.
- Add the chickpeas, water and baking soda. Raise the heat to bring it back to a simmer, then lower it slightly and simmer gently, uncovered, for 30 minutes, until the lentils have mostly broken down into a thin gravy. For a thicker result, cook an extra 10 minutes.
- Serve with rice and Afghan or other flatbread, drizzled with yogurt and topped with fresh coriander if you like.
Summarized from RecipeTin Eats's video. Watch it for the details.
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