Named as such because the chickpeas are so meltingly creamy, this is a recipe inspired by a chickpea curry I had from Afghan Sufra in Lakemba, an area of Sydney known for its wonderful Middle Eastern and sub-continental food scene. I’m obsessed!
Melting Afghan Chickpea Curry
Today’s recipe is inspired by a chickpea curry I had from a casual eatery called Afghan Sufra in Lakemba. Known for its authentic Afghan food, I was drawn in by the smell of smoky grilled meats and walked out with a generous spread of takeaway – for research, of course!
In amongst the loot was a chickpea curry that came with a gigantic flatbread – incredible value at $10, enough to feed two generously, if not three. I enjoyed the flavour of it so much I became fixated on recreating it. And here it is!
Why I love this Afghan chickpea curry so much
To be honest, throughout the creation process, the recipe diverged from the original – my sauce is thicker rather than watery, I use less oil, and I cheat with canned chickpeas so I can make it on demand. But the spirit of the Afghan flavours are there, and distinguishable from other generic curries (you know what I mean!)
You’ll love how the sauce is thickened naturally using dried lentils cooked until they break down, and the neat trick to make the chickpeas beautifully creamy with just a pinch of baking soda. Two tricks I learnt from this Parkistani Lahori Chanay recipe from Sugar Spice & More on which this recipe is based. Though, the spicing ratios I created with reference to the chickpea curry in Parwana, a wonderful Afghan cookbook by Durkhanai Ayubi, and many “debates” with JB (see FAQ below for tales!).
I know this is a weird photo, but it’s my attempt at proof of creamy chickpeas – so soft you can “smear” them with the back of a spoon:
Ingredients in Afghan chickpea curry
Here’s what you need to make this. Just drop by your local grocery store!
1. THE Spices
Because we’re using a combination of spices, it means you can substitute and still end up with a tasty meal, even if the flavour is not exactly what it was intended to be. Handy!
Cinnamon sticks (oops, photo below! 🙂 )- Sticks rather than powder sort of perfumes sauces in a more delicate way, especially when you toast it in the oil like we do here. If you don’t have sticks, cinnamon powder can be used instead. Just add it with the other powdered spices.
Coriander and cumin powder – One of these can be substituted with either Garam Masala (better) or curry powder (like Clives, Keens – just regular western brands). If you do both though, it’s too much.
Cardamom powder and ground cloves – One of these can be substituted with all spice or mixed spice.
Turmeric powder – Substitute with a small amount of saffron powder (imitation is fine) plus ginger powder.
Note: I’ve seen versions of Afghan curries call for whole rather than ground cardamom and cloves. But for the sake of convenience and to make this midweek friendly, I’ve opted for powder. Picking out little cardamom pods and cloves or fiddling with spice sachets is beyond my reach on Mondays! Cinnamon sticks though, we can manage. 🙂
2. THE CURRY
Dried red split lentils – Red lentils cook faster than other types, and split red lentils cook even faster (because they are literally the lentils split in half). They only take 10 minutes to cook but we deliberately overcook them here with a total simmer time of 45 minutes so they breakdown and thicken the sauce naturally.
See expandable box below for using other types of dried lentils / split peas.
Chickpeas – I use canned for convenience, as I’ve been making this as a mid-weeker. To use dried, use 1 1/2 cups (250g), once cooked this equates to around 3 cans of chickpeas.
Baking soda (bi-carbonate soda) – The magic ingredient that makes these chickpeas meltingly tender and creamy inside! It’s magical. 🙂 We only use 1/4 teaspoon in a giant pot of curry, a tiny amount you won’t be able to taste.
Ghee – A clarified butter commonly used in Indian and Middle Eastern cooking for its rich buttery flavour and high smoke point. Sold at large grocery stores here in Australia these days. Substitute in a pinch with butter or coconut oil.
Ginger and garlic – Fresh, for maximum flavour impact! Finely grated.
Bay leaves – Preferably fresh though dry is totally fine.
Vegetable stock – The liquid for simmering. I tried with water and it was ok…..but I felt it was missing body.
Other types of dried lentils / split peas
Other types of dried lentils/split peas take longer to cook but can be used. Adjust the recipe as follows:
Dried yellow lentils (split or whole), whole red lentils – increase lid on simmer time from 15 minutes to 30 minutes*
Dried yellow split peas, green lentils, green split peas: increase lid on simmer time by 30 minutes to 45 minutes*
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).
Not suitable (they don’t break down or will take too long): French lentils (puy lentils), whole dried peas
* These are the times for the lentils to cook, you still need to add the 30 minute chickpea cooking time to let the lentils breakdown.
How to make Melting Afghan Chickpea Curry
A nice, straightforward recipe. There’s a total simmer time of 45 minutes but it’s low maintenance, you don’t need to worry about stirring.
Toast cinnamon sticks – Melt the ghee (or butter) then toast the cinnamon sticks. This brings out the flavour and flavours the ghee too.
Sauté – Add the onion, garlic and ginger. Cook for 3 minutes until the onion is translucent. Keep it moving so the garlic and ginger doesn’t catch.
Spices and lentils – Next, add the spices and toast them for 30 seconds, then in go the lentils. Stir to coat them in all the tasty spice flavour. Right about now, you know you’re onto something really tasty!
Simmer lentils – Add the stock and salt. Stir well and simmer for 15 minutes with the lid on.
Chickpeas – Then add the chickpeas, water and bakings soda. Simmer for a further 30 minutes with the lid off.
Ready to serve! During this second simmer time, the baking soda will work its magic and turn the chickpeas into the most creamy chickpeas you’ve ever had, and the lentils will breakdown to thicken the sauce. It will be like a thick soup consistency, not as thick as the sauce of popular Indian curries, like butter chicken. But it shouldn’t be watery – if it is, just keep simmering
Then, it’s ready to serve!
What to serve with this Afghan chickpea curry
Serve in a bowl next to a steamy mound of basmati rice (I put it on the side rather than on top because the sauce is runnier than creamy curries). Or in a bowl like a hearty stew with flatbreads for dunking.
If you can find traditional Afghan flatbreads, lucky you! Especially the giant ones the size of small yoga mats – everybody loves ripping into them! Ryde locals – find them at Bahar Persian Food, Paradise Supermarket and 32 Bakehouse on Church Street. Excellent value ($6 for 2 big breads around 60cm/2 feet round), freezes perfectly.
Else – anything dunk-able will suffice, like shop bought Lebanese bread, flatbreads, or make your own. I promise this will still be one of the most fabulous chickpea curries you’ve had in a very long time. 🙂 Just wait until you experience those creamy chickpeas! – Nagi x
Melting Afghan Chickpea Curry FAQ
Because the chickpeas are so soft and creamy thanks to a neat little trick of adding a smidge of baking soda! Such a small amount you can’t taste it. The chickpeas hold their shape but when you eat them, they are beautifully creamy, but not mushy.
I’ve seen this before in hummus and tips for cooking dried chickpeas, I just never thought to use it in a curry like this.
4 to 5 days in the fridge, or 3 months in the freezer.
Yes, see ingredients section for directions for adjusting the simmer time (I use red split lentils because they cook so quickly – 10 minutes, then I cook for an extra 35 minutes to make them break down so they thicken the sauce).
This is such a great one to showcase how I incorporate inspiration, recipe references and work with JB to create recipes that we share!
As I mentioned in the post, I enjoyed a chickpea curry from a place called Afghan Sufra in Lakemba which is known for serving authentic Afghan food. Truthfully, I love the spicing – it’s subtly different from Indian curries – but I thought the sauce was a bit thin compared to other Afghan curries I’ve had (I loved Sahar in Newport when I lived in the Northern Beaches) and it was oilier than I like for Monday night cooking.
In hunting for a recipe to use as a base, I came across this Pakistani Lahori Chanay recipe from Sugar Spice & More. Followed it mostly but tweaked the spices to what I thought I could taste in the Afghan Sufra one, thickened the sauce a touch more using more lentils, used stock instead of water, and other minor changes. Version 1 was tasty, but not quite what I was aiming for, it tasted more like a generic curry that could be from “anywhere”.
Made it again referencing the spices used in the chickpea curry in Parwana, a wonderful Afghan cookbook by Durkhanai Ayubi, Afghan refugee turned Australian restauranteur. Thought it was closer, so I took some into work for JB to try.
From there, we batted back and forth a few times trying to align the flavours closer to the source dish (we did another run to pick up more to taste and compare). And honestly, by the end, it came down to tweaking some spices up or down by 1/4 teaspoon.
All up, I made this one maybe 3 times by myself, JB made it around 3 times at work, then I filmed it and today we made it again to photograph it. Recipes like this are pretty “low effort” in the scheme of things because it’s something I’m happy to make on Monday nights, just “playing around”.
And even when it’s not exactly what I was aiming for, the results were always still very, very tasty – and never short of willing recipients for leftovers!
The final version I’m sharing today is not an exact replica of the original inspiration but to me, it is respectful of traditional Afghan flavours. I hope you love it as much as we do!
Watch how to make it
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Melting Afghan chickpea curry
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)
Spices (Note 3):
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 1/2 tsp turmeric powder
- 3/4 tsp cardamom powder
- 1/4 tsp ground cloves
Serving:
- 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).
Recipe Notes:
- 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
Life of Dozer
Director Dozer. He doesn’t realise it’s vegetarian. He didn’t use to care but these days he does, he only gets up when it’s “worth it”. 😂
Oh – he determined that this was definitely worth it. 🤣
SO CREAMY! Made this recipe tonight and I just couldn’t believe how flavoursome, smooth, and effortless this curry was!
Thank you Jasmine! Isn’t the creaminess insane? 🙂
Thank you… This is so delicious and so much flavour relative to the effort. You are a treasure ❤️
Maybe because my vegetable broth is homemade and sodium-free, the initial taste test
lacked any “umph”. I gradually pulled out all umami stops and added bits of
honey, dash of both soy sauce and worcester sauce, a squeeze of lemon, ketchup
and more salt and pepper. Even threw in a shitake mushroom used when making the broth. Finally it developed into an exquisite taste. Served over steamed rice to which I added some green peas. Gave some to a student neighbor who also raved about it.
Nagi, your recipes are so great. Obviously other unscrupulous people must be
jealous if they steal your ideas. You go girl and stand up for what is ethically right!
One of the other things I love about your recipes is that most can easily be converted into vegetarian versions by substituting plant items for the meats.
You. Are. Da. Bomb! Never doubt it. Love every recipe of yours that I made. The fam especially loves the standing rib roast! You are absolutely right to defend your intellectual property! We love you and your wonderful work AND beautiful Dozer!!! 🥰
Hopefully Nagi 1, Big Business – 0
But you stood up for yourself and that’s what really matters! Kudos to you!!!
Made this recipe for my family tonight. As soon each walked in house from school or work they all said, “wow, that smells so good!” 🫶
This recipe was inexpensive, easy to throw together and I
already had most everything on hand except for a few ingredients.
Everyone said the meal was delicious!
Thank you for the recipe!!
Glad the family liked it! thank you for the feedback 🙂
Well done Nagi, thank you for your wonderful work, you deserve the credit for all you have created. This looks amazing, cant wait to try it!!
Thank you for ALL of your hard work. I am so sorry to hear of the stolen recipes. Give Dozer a hug for me and carry on!!!
Thanks for your generosity and kindness, Nagi. Your good intentions and good will are so much better than your copycat pretenders. Don’t give up, even though it might be discouraging for a while. We love you and Dozer to the moon.
OMG this recipe was just fabulous! So savory and a meal all on its own. So full of warm Mediterranean spices. Comforting, filling, pleasurable even. Give it a try – you wont be disappointed.
Hi Glenn, that is such a nice feedback! Thank you so much!
I loved this recipe. I didn’t taste it as I went – just relied on your expertise and commentary and hoped for the best. My four boys loved it so it passed the test. Very cheap to make and very tasty!!
Another great recipe. Like all of the other writers I’m disgusted with the both the influencer and publisher. In order to through support your way I’ve just ordered your 2nd cookbook. I’m sure that it will be as good as your 1st. Keep up the good work!
Hey guys, I know we’re all feeling for Nagi at the moment with her situation, but it might be best not to leave comments about it. She already had to close commenting on the original post in case of legal action so they may be doing more harm than good, and her latest recipe isn’t the most appropriate place to be voicing your support. I’m sure Nagi would appreciate it just as much (if not more) if we all actually made the recipe and said how much we enjoy it
Thanks for another delicious recipe Nagi! We are so sorry for what you’ve been going through. You are so generous with all of the amazing recipes available on your website, and the work RecipeTin Meals does is incredible. Unfortunately there are people out there without integrity or morals and it’s very sad this person can profit off of yours and others’ hard work. And quite shocking that the publishers defend this. But please know that you have the love and support of so many of us, and our admiration for speaking up. We hope it will get resolved to your satisfaction soon. Hugs to you and sweet Dozer from California 🤗
Welcome back to your happy place! You have well & truly been missed! I now have everyone in my recipe club using your recipes and singing your praises! Don’t ever stop and we love you even more for doing the hard things and standing up for principles. Wouldn’t it be nice if everyone did. You’re gold!
Hi Nagi are all recipes you post from one of your two books?? Sometimes I can’t find certain recipes in your books. I find the indexes difficult to find things sometimes.
This looks amazing, I am a big fan of your other curry recipes (especially the vegetarian ones) so can’t wait to try this one. I also wanted to add my voice of support. We are all behind you as you go through this difficult time, admiring you for taking a principled stand and calling this out, but also hoping that it’s over soon.
Hi Nagi, this looks like a delicious curry. I just bought some dried chickpeas so can’t wait to try them in this recipe.
Thinking of you at this difficult time. It’s the principle of the matter that this plagiarism (theft) needs to be called out so I applaud what you are doing. All parties should know better and they will continue this cheating if no one says anything.
I am keeping warm thoughts for you and dozer as you go thru this ordeal fighting the illegal use of your recipes. These type of battles are exhausting. We are all wishing justice to prevail for the protection of your intellectual property, but regardless, I hope you know how much your efforts to bring great recipes in easy to make ways are appreciated! Hugs to you and Dozer! 💜
Yummmm! Perfect timing, I had a strong curry desire swirling around in my head …. Tonight’s the night.