Melting Afghan chickpea curry
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RecipeTin Eats · by Nagi★ 4.9 (64)

Melting Afghan chickpea curry

NUTRITION · PER SERVING60M COOK
CAL 37%·PRO 56%
CARBS 126G68% OF CAL
20G FIBER90G OTHER17G TOTAL SUGAR
FAT 16G19% OF CAL
6G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An Afghan chickpea curry with lentils, warming spices, and ghee that becomes creamy through cooking. Served with rice and yogurt, it's complex and deeply flavored.

mainmiddle easterncurrybeansvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 3 tbsp ghee (, substitute unsalted butter or coconut oil (for vegan))
  • 2 cinnamon sticks ((sub 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)
  • 1/2 cup dried red split lentils ((Note 1))
  • 1 cup water
  • 1 litre vegetable stock (, low sodium)
  • 1/2 tsp cooking / kosher salt
  • 3 x 400g/14oz cans chickpeas (, drained (Note 2))
  • 1/4 tsp baking soda / bi-carbonate soda ((makes chickpeas creamy, optional))
  • 1 tbsp coriander powder
  • 1 tbsp cumin powder
  • 1 1/2 tsp turmeric powder
  • 3/4 tsp cardamom powder
  • 1/4 tsp ground cloves
  • Basmati rice (and/or Afghan bread (Note 4), or other flatbread)
  • Yogurt ((I like to slightly thin with water so it can be drizzled))
  • Fresh coriander / cilantro leaves (, roughly chopped)
PREP
15M
SODIUM
875MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.