Afghani Chickpea Curry
Directions
- 1Heat oil on medium high, cook cardamom and cinnamon for 1 minute, then add onion, ginger, and garlic and cook until onion is translucent.
- 2Add spices and sauté for 1 minute.
- 3Stir in lentils and 2 cups of water. Simmer for 15 minutes on medium heat with the lid on.
- 4Add chickpeas, stock, remaining water, salt, and baking soda.
- 5Simmer uncovered on medium/medium-high heat for 30 minutes, or until the sauce has reduced and thickened into a thin gravy. The lentils will break down and thicken the sauce.
- 6Serve over rice, top with yogurt and coriander.
Ingredients
- 3 tbsp coconut oil or ghee
- 8 green cardamom pods
- 2 cinnamon sticks
- 1.5 tbsp grated ginger
- 1.5 tbsp grated garlic
- 1 finely chopped onion
- 0.5 cup dried red lentils
- 3 cans drained chickpeas
- 1 tsp cooking / kosher salt
- 0.25 tsp baking soda
- 3.5 cups water
- 500 ml low sodium chicken stock
- 4 tsp coriander powder
- 4 tsp cumin powder
- 0.25 tsp ground cloves
- 2 tsp turmeric powder
- 0.25 tsp chilli powder or cayenne pepper
- 1 serving yogurt
- 1 serving rice
- 1 serving coriander
Equipment
large potwooden spoonmeasuring cupmeasuring spoonsieve