Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Melting Afghan chickpea curry Recipe
Named as such as a result of the chickpeas are so meltingly creamy, this can be a recipe impressed by a chickpea curry I had from Afghan Sufra in Lakemba, an space of Sydney recognized for its fantastic Center Jap and sub-continental meals scene. I’m obsessed!
In the present day’s recipe is impressed by a chickpea curry I had from an informal eatery referred to as Afghan Sufra in Lakemba. Recognized for its genuine Afghan meals, I used to be drawn in by the scent of smoky grilled meats and walked out with a beneficiant unfold of takeaway – for analysis, after all!
In amongst the loot was a chickpea curry that got here with a huge flatbread – unbelievable worth at $10, sufficient to feed two generously, if not three. I loved the flavour of it a lot I turned fixated on recreating it. And right here it’s!
To be trustworthy, all through the creation course of, the recipe diverged from the unique – my sauce is thicker slightly than watery, I exploit much less oil, and I cheat with canned chickpeas so I could make it on demand. However the spirit of the Afghan flavours are there, and distinguishable from different generic curries (you recognize what I imply!)
You’ll love how the sauce is thickened naturally utilizing dried lentils cooked till they break down, and the neat trick to make the chickpeas superbly creamy with only a pinch of baking soda. Two methods I learnt from this Parkistani Lahori Chanay recipe from Sugar Spice & Extra on which this recipe relies. Although, the spicing ratios I created with regards to the chickpea curry in Parwana, a beautiful Afghan cookbook by Durkhanai Ayubi, and plenty of “debates” with JB (see FAQ beneath for tales!).
I do know this can be a bizarre picture, however it’s my try at proof of creamy chickpeas – so gentle you possibly can “smear” them with the again of a spoon:
Right here’s what it is advisable make this. Simply drop by your native grocery retailer!
1. THE Spices
As a result of we’re utilizing a mix of spices, it means you possibly can substitute and nonetheless find yourself with a tasty meal, even when the flavour isn’t precisely what it was supposed to be. Useful!
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Cinnamon sticks (oops, picture beneath! 🙂 )- Sticks slightly than powder type of perfumes sauces in a extra delicate method, particularly once you toast it within the oil like we do right here. Should you don’t have sticks, cinnamon powder can be utilized as an alternative. Simply add it with the opposite powdered spices.
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Coriander and cumin powder – Certainly one of these could be substituted with both Garam Masala (higher) or curry powder (like Clives, Keens – simply common western manufacturers). Should you do each although, it’s an excessive amount of.
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Cardamom powder and floor cloves – Certainly one of these could be substituted with all spice or combined spice.
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Turmeric powder – Substitute with a small quantity of saffron powder (imitation is ok) plus ginger powder.
Be aware: I’ve seen variations of Afghan curries name for entire slightly than floor cardamom and cloves. However for the sake of comfort and to make this midweek pleasant, I’ve opted for powder. Selecting out little cardamom pods and cloves or fidgeting with spice sachets is past my attain on Mondays! Cinnamon sticks although, we will handle. 🙂
2. THE CURRY
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Dried crimson break up lentils – Crimson lentils prepare dinner sooner than different varieties, and break up crimson lentils prepare dinner even sooner (as a result of they’re actually the lentils break up in half). They solely take 10 minutes to prepare dinner however we intentionally overcook them right here with a complete simmer time of 45 minutes so that they breakdown and thicken the sauce naturally.
See expandable field beneath for utilizing different forms of dried lentils / break up peas.
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Chickpeas – I exploit canned for comfort, as I’ve been making this as a mid-weeker. To make use of dried, use 1 1/2 cups (250g), as soon as cooked this equates to round 3 cans of chickpeas.
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Baking soda (bi-carbonate soda) – The magic ingredient that makes these chickpeas meltingly tender and creamy inside! It’s magical. 🙂 We solely use 1/4 teaspoon in an enormous pot of curry, a tiny quantity you received’t be capable of style.
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Ghee – A clarified butter generally utilized in Indian and Center Jap cooking for its wealthy buttery flavour and excessive smoke level. Bought at massive grocery shops right here in Australia today. Substitute in a pinch with butter or coconut oil.
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Ginger and garlic – Contemporary, for max flavour impression! Finely grated.
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Bay leaves – Ideally recent although dry is completely superb.
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Vegetable inventory – The liquid for simmering. I attempted with water and it was okay…..however I felt it was lacking physique.
A pleasant, easy recipe. There’s a complete simmer time of 45 minutes however it’s low upkeep, you don’t want to fret about stirring.
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Toast cinnamon sticks – Soften the ghee (or butter) then toast the cinnamon sticks. This brings out the flavour and flavours the ghee too.
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Sauté – Add the onion, garlic and ginger. Cook dinner for 3 minutes till the onion is translucent. Preserve it shifting so the garlic and ginger doesn’t catch.
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Spices and lentils – Subsequent, add the spices and toast them for 30 seconds, then in go the lentils. Stir to coat them in all of the tasty spice flavour. Proper about now, you recognize you’re onto one thing actually tasty!
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Simmer lentils – Add the inventory and salt. Stir nicely and simmer for quarter-hour with the lid on.
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Chickpeas – Then add the chickpeas, water and bakings soda. Simmer for an additional half-hour with the lid off.
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Able to serve! Throughout this second simmer time, the baking soda will work its magic and switch the chickpeas into essentially the most creamy chickpeas you’ve ever had, and the lentils will breakdown to thicken the sauce. Will probably be like a thick soup consistency, not as thick because the sauce of fashionable Indian curries, like butter chicken. But it surely shouldn’t be watery – whether it is, simply maintain simmering
Then, it’s able to serve!
Serve in a bowl subsequent to a steamy mound of basmati rice (I put it on the aspect slightly than on high as a result of the sauce is runnier than creamy curries). Or in a bowl like a hearty stew with flatbreads for dunking.
If you could find conventional Afghan flatbreads, fortunate you! Particularly the enormous ones the dimensions of small yoga mats – all people loves ripping into them! Ryde locals – discover them at Bahar Persian Meals, Paradise Grocery store and 32 Bakehouse on Church Road. Glorious worth ($6 for two large breads round 60cm/2 toes spherical), freezes completely.
Else – something dunk-able will suffice, like store purchased Lebanese bread, flatbreads, or make your personal. I promise this may nonetheless be one of the fabulous chickpea curries you’ve had in a really very long time. 🙂 Simply wait till you expertise these creamy chickpeas! – Johnsat x
Ingredients
- 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
Instructions
- Sauté – Melt the ghee in a large pot over medium high heat. Add the cinnamon and toast for 30 seconds. Add the onion, ginger, garlic and bay leaves. Cook for 3 minutes until the onion is translucent (stir regularly so the garlic & ginger don't catch).
- Spices and lentils – Add the Spices and stir for 30 seconds. Add the lentils and stir to coat in the spices.
- Simmer lentils – Add the stock and salt. Stir, bring to a simmer. Lower the head to medium, put the lid on and simmer for 15 minutes.
- Simmer chickpeas – Add the chickpeas, water and baking soda. Increase the heat to make it simmer again. Then lower the stove slightly and leave to simmer gently for 30 minutes without a lid or until the lentils mostly broken down to make a thin gravy (you can cook an extra 10 minutes to thicken more if you want).
- Serve with rice on the side and Afghan or other flatbreads for dunking, drizzled with yogurt and sprinkled with fresh coriander if you want (I do).
Notes
1. Dried split lentils – deliberately selected as they cook fast (10 minutes), then we overcook so they break down a bit to thicken the sauce naturally. Other types of dried lentils/split peas, whole red lentils etc take longer so you’ll throw out timing, see the ingredients section for times for different types. Canned lentils – haven’t tried though I know it won’t be quite the same, it should work: drain, add with chickpeas (ie skip the entire lid-on simmer step).
2. Chickpeas – This is even better if you cook your own dried chickpeas! 🙂 You will need 720g (4 1/2 cups) of cooked chickpeas – start with 1 1/2 cups of dried chickpeas.
3. Spice subs – Try not to skip or sub the turmeric and cardamom as they are what distinguishes this from Indian and other sub-continent curries made with similar spices. But, here are suggestions for swap outs (still tasty, though not as intended).
Either coriander or cumin with curry powder or Garam Masala
Cardamom or cloves – all spice or mixed spice
Turmeric – 1/4 tsp imitation saffron powder plus 1/2 tsp ginger powder
4. Afghan bread – soft bread flatbread similar to Indian flatbreads that can be the size of small yoga mats! Ryde locals – find them at Bahar Persian Food, Paradise Supermarket and 32 Bakehouse on Church St, excellent value, freezes perfectly. Everybody loves ripping into the gigantic sheets of bread!
Leftovers will keep for 4 to 5 days in the fridge, or freezer for 3 months.
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