Uploaded March 2025 | Updated September 2026, 3 weeks ago
I just never knew chickpeas could be so CREAMY just by adding a smidge of baking soda! Inspired by a chickpea curry I had from Afghan Sufra in Lakemba. - N x ❤️
MELT-IN-YOUR-MOUTH AFGHANI CHICKPEA CURRY
3 tbsp coconut oil or ghee
8 green cardamom pods
2 cinnamon sticks (wish I had 3)
1.5 tbsp grated ginger
1.5 tbsp grated garlic
1 onion, finely chopped
1/2 cup dried red lentils
3 cans chickpeas, drained (or 850g cooked)
1 tsp cooking / kosher salt
1/4 tsp baking soda
3 1/2 cups water, plus more as needed
500ml (2 cups) chicken stock, low sodium
Spices:
4 tsp coriander powder
4 tsp cumin powder
1/4 tsp ground cloves (sub all spice)
2 tsp turmeric powder
1/4 tsp chilli powder or cayenne pepper
Serving:
Yogurt
Rice
Coriander
1. Heat oil on medium high, cook cardamom and cinnamon for 1 min, then onion, ginger and garlic until onion is translucent.
2. Add spices, sauté 1 min, add lentils and 2 cups water. Simmer 15 min on medium with lid on. Add chickpeas, stock, remaining water, salt and baking soda. Simmer uncovered on medium/ medium high 30 minutes until reduced and thickened into a thin gravy (lentils breakdown and thicken the sauce). Serve over rice!
#recipetineats #chickpeacurry #afghanifood
I just never knew chickpeas could be so CREAMY just by adding a smidge of baking soda! Inspired by a chickpea curry I had from Afghan Sufra in Lakemba. - N x ❤️
MELT-IN-YOUR-MOUTH AFGHANI CHICKPEA CURRY
3 tbsp coconut oil or ghee
8 green cardamom pods
2 cinnamon sticks (wish I had 3)
1.5 tbsp grated ginger
1.5 tbsp grated garlic
1 onion, finely chopped
1/2 cup dried red lentils
3 cans chickpeas, drained (or 850g cooked)
1 tsp cooking / kosher salt
1/4 tsp baking soda
3 1/2 cups water, plus more as needed
500ml (2 cups) chicken stock, low sodium
Spices:
4 tsp coriander powder
4 tsp cumin powder
1/4 tsp ground cloves (sub all spice)
2 tsp turmeric powder
1/4 tsp chilli powder or cayenne pepper
Serving:
Yogurt
Rice
Coriander
1. Heat oil on medium high, cook cardamom and cinnamon for 1 min, then onion, ginger and garlic until onion is translucent.
2. Add spices, sauté 1 min, add lentils and 2 cups water. Simmer 15 min on medium with lid on. Add chickpeas, stock, remaining water, salt and baking soda. Simmer uncovered on medium/ medium high 30 minutes until reduced and thickened into a thin gravy (lentils breakdown and thicken the sauce). Serve over rice!
#recipetineats #chickpeacurry #afghanifood
