# Afghani Chickpea Curry

This Afghani chickpea curry recipe uses baking soda to achieve creamy chickpeas and red lentils to thicken the sauce.

- Total time: 45 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. Heat oil on medium high, cook cardamom and cinnamon for 1 minute, then add onion, ginger, and garlic and cook until onion is translucent.
2. Add spices and sauté for 1 minute.
3. Stir in lentils and 2 cups of water. Simmer for 15 minutes on medium heat with the lid on.
4. Add chickpeas, stock, remaining water, salt, and baking soda.
5. Simmer 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.
6. Serve over rice, top with yogurt and coriander.

## Equipment

- large pot
- wooden spoon
- measuring cup
- measuring spoon
- sieve

## Source

- Original video: https://www.facebook.com/reel/1377438730336978/
- Recipe page: https://www.cliprecipe.com/recipe/0e8a71f6-ed64-451d-bf46-a1460048f98f
- Extracted: 2025-04-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt