Melting Afghan chickpea curry

Name: Melting Afghan chickpea curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 porsi
Cuisine: Indonesian
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)

Recipe video above. I never knew chickpeas could be so meltingly creamy by adding a smidge of baking soda! I also love how the sauce is thickened by cooking lentils until they breakdown, two neat tricks picked up from this Pakistani Lahori Chanay by Sugar Spice & More. Combined with an Afghan sp

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Bahan-bahan

5 porsi

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)

Langkah-langkah

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).

💰 Estimasi Harga

Total Bahan Rp 7.850

Per Porsi Rp 1.570/porsi

🏠 Lebih hemat ~Rp 15.700 dari beli jadi!

📋 Rincian Harga Bahan (30% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
ghee	3 tbsp	-	-
cinnamon sticks	2	-	-
onion	1	-	-
grated ginger	0.5 tbsp	-	-
grated garlic	0.5 tbsp	-	-
bay leaves	2	Rp 25.000/kg	Rp 5.000
dried red split lentils	0.5 cup	-	-
water	1 cup	-	-
litre vegetable stock	1	-	-
cooking / kosher salt	0.5 tsp	-	-
x 400g/14oz cans chickpeas	3	-	-
baking soda / bi-carbonate soda	0.25 tsp	Rp 8.000/100g	Rp 100
coriander powder	1 tbsp	Rp 8.000/100g	Rp 1.200
cumin powder	1 tbsp	Rp 70.000/kg	Rp 1.050
turmeric powder	0.5 tsp	Rp 8.000/100g	Rp 200
cardamom powder	0.75 tsp	Rp 8.000/100g	Rp 300
ground cloves	0.25 tsp	-	-
Basmati rice	-	-	-
Yogurt	-	-	-
Fresh coriander / cilantro leaves	-	-	-