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. 🤣
Dear Nagi, so much love and support is going out to you along with huge long-distance hugs for you (and Dozer) from here in the U.S. and across the globe — everywhere that your work ethic, integrity, and passion are known.
Thanks Sheri. I’m far from perfect but I do try to do the right thing. – N x
Hi Nagi, Doing the right thing isn’t easy, but it’s worth it inthe end. Hang in there, we’re right behind you.
Thanks Barb! I’m good today, was a tiring weekend but back to normal(ish) today! N x
Hey Nagi, sending you all the love and support from Cape Town, South Africa. So sorry you have to experience something like this. Love the recipe. Winter is setting in this side so this ticks off all the right boxes. Hugs and kisses for Dozer.
Hi Danika, thank you so much for the love and support all the way from Cape Town – it means a lot. Yes this is perfect for the cooler weather closing in! Dozer sends a big furry hug right back – N x
Nagi, my heart sunk when I read the first couple of lines in your latest email. I want to reach out to you through the screen to give you a big hug.
Thank you Tram. The last 7 days hasn’t been fun 🙁 – N x
I got the email and had to make this straight away! It smells absolutely delicious and a quick taste with the spoon confirms this dish won’t let me down.
No idea what the other comments are alluding to, but I hope you are OK x
Hi Sinead, you were so quick on it! Love it!
YAAAY! I’m so glad you like it Sinead! N x
Hi Nagi,
Love you and Dozer and of course all your recipes.
Keep strong and never stop doing what you love 😘❤️
Quick question regarding this Afghani chickpea dish…(please don’t laugh at me) I love dishes like this one with all the spices etc but I don’t like chickpeas. Apart from their texture they give me wind!!
Do you have any substitute suggestions.
I know I could use chicken or lamb etc. but then it’s not vegetarian anymore if that is the idea of this dish.
Not a biggy but you may have some wonderful suggestions.
Much Love Gaye xxx
Loved this recipe! Chickpeas can be high FODMAP, depends on how much you eat. Maybe you could sub out the chickpeas for white beans or cannellini beans. Once again can be high FODMAP. You should check out the Monash Uni FODMAP app
Hi Gay! Can you use beans? Cannellini or black beans 🙂 – N x
Yes ok I’ll try black beans, I have used them in the past during a vegan phase I went through, thankyou
Love Gaye
Hi Nagi, I’ve followed you for many years now , love your recipes & book. Sending you heartfelt support from Canada! You have always given credit when appropriate and you deserve the same. Hang on to your principles & fight the good fight. I applaud you!!!
Thank you for your lovely message Sue. Hanging in there! – N x
Thank you Nagi – yum yum – looks so delicious.
Your character speaks louder than fake – this is your legacy. Sending you, Dozer & your team lots of love.
Thank you for your lovely message Pat. I hope you get a chance to try this! It’s really good. I’m keen to try a version with meat next. Maybe shredded lamb….. – N x
I might add left over chicken to it (sorry i need my meat). Stand strong & proud Nagi your community is behind you. Big oars to Dozer.
I literally just wrote that I wanted to try a meat version next! I was thinking shredded lamb. Or maybe lamb mince. Shredded cooked chicken is always a great option! N x
Iamb yum i have heaps of that also mutton ill give it a go!
We know who really did the hard work. Keep being beautiful soul you.
This sounds great Nagi. I love chickpeas, just last week I made your Chickpea Lamb Shawarma Soup which everyone in my home loves. Hang in there with your legal case, you have the support of all your fans.
Looks delicious! Sending you and Dozer lots of love with better days ahead. xo
Hello from Réunion Island in the Indian Ocean.
I have been following you, and Dozer of course, for a long time and I just wished to tell & write my complete support to you.
Today’s recipe…: I love chickpeas I will have this curry in my plate by the end of the week 😋!!!
Do take care & carry on ! You deserve the best 👍!
Merci Adeline! Tenez-nous au courant pour la recette!
Couldn’t wait any longer, did it last night !
Absolument délicieux 😋👍!
I didn’t have any bay leaf but used curry leaves instead.
No Afghan bread but plain rice did the trick !
As winter, here, is looming in, it was a perfect comfy dish !
I will cook it again next week-end and share it with friends !
Merci merci pour cette délicieuse et facile recette, un régal 😊!
So serendipitous to get chickpea curry recipe tonight as I cooked my own dried chickpeas but could not fnd perfect recipe for them. Then voila! your recipe appeared Nagi. Thank you so much Liz
I have been waiting for this recipe since you posted your video about it on Instagram. The red lentil hack is genius to decrease the fat from coconut milk!
I have loved you, your recipes, Dozer and your site for so years and years. Thank you for standing up for integrity. It must be stressful but you have a lot of support from your loyal readers.
There’s no coconut milk in the recipe?
Looks simply delicious, thank you Nagi. I’ve not tried yet, but I will. I’ve always been a little weird with chickpeas…weird as I usually love everything! But it looks like you’ve addressed the, for me, kind of chalky texture. Yum…on my list. Good to hear the extreme pressure may be turning a page Nagi 😉 xxxx
Hi Jenny, Thanks so much for your kind words! This recipe really transforms the chickpeas. The sauce is super flavourful and coats them beautifully. Hope it wins you over when you try it!
Sending you lots of love & support, Nagi. And this recipe looks delicious (like all your recipes). Can’t wait to try this one!
What about left overs. Can I freeze them? Many thanks. And stay strong, love your recipes. I’m a hopeless cook but you make me feel more confident.
Hi Mac, yes left overs can be kept in the freezer for 3 months.
Nagi, your recipes are the ones we can rely on. Hold your head high. There are a lot of people wishing you the very best – because you lift us up and put a smile on our faces. 💛
I’ve followed you Nagi for years & years & can honestly say NON of your recipes have ever failed me. Thank you for your tireless work & creativity. It’s tough taking on anyone, let alone a big corp but I’m a great believer of what goes around comes around. Take a deep breath girl, smile & know that you’re are RIGHT. Sending hugs from the UK x
So, so true ……