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. 🤣
Hi Nagi, hope everything is going OK regarding your last post, praying for you. Love your recipes and have been a subscriber for many years, I have to say your my only go to now, Will be trying this recipe on the weekend. Thank you again.
Thanks Joan, let us know how the curry goes!
How spicy is this curry? I don’t do spice AT ALL!! The level of my spice tolerance is sweet chilli sauce 🙄. This looks so flavoursome and I want to try and incorporate chickpeas into my diet and this looks like a great way to go about it. Love your recipes Nagi, thank you for sharing! ❤️
Hi Heather, don’t worry—this curry is very mild. We don’t use any chilli in the recipe at all, so it’s perfect for those with low spice tolerance (sweet chilli sauce level totally works here! 😄). It’s full of flavour without the heat, and a great way to enjoy chickpeas. Hope you give it a go!
I don’t think it will be spicy in a chilli sense as there doesn’t seem to be any chilli in it, the other spaces will just have beautiful flavour and fragrance.
Nagi, love you, your recipes and the mountain of community work you do.
You absolutely did the right thing. And you did it with courage and class. I hope it means that there’ll be less of this unprofessional and unethical behaviour from wannabes in the future.
Keep your head up and keep being the you we all love, admire and respect.
Take a deep breath, Nagi. You did absolutely what’s right. Will definitely try this recipe when I get back to CA, may cut a little back on some spices as hubs doesn’t care for curry but likes spicy food 🤷♀️. Had a huge grin at Dozer looking longly at the chop 😊 Look after yourself, you are the number one priority!
Hi Sandie, thank you for your kind words 🙂 please let us know how the Surry goes!
Dear Nagi, thank you so much for all you do and for being so…..Nagi. ( a new positive and happy adjective) The world is a better place (and I am a better cook!) Love and snuffles to you and Dozer.
Hi Nagi this recipe looks interesting I will have to try it soon .
Keep doing what you do best keeping people happy and sending delicious easy to do recipes I have followed you since day one and think your a marvellous inspiration to people who love cooking ( not to mention eating ) 🤣
Keep up your good work and be happy.
Cannot wait to try this on the weekend!!
Just for you Nagi….We are making your caramel slice to have on our wedding dessert table…the only one worth eating, big praise from my husband to be ❤️❤️❤️
Looks yummy. My mainly 😂 vegan daughter will love this. Read your post and watched the story on tv. Stay strong Nagi. You have an army of supporters who love you and believe in you because you are amazing! Not one of us would ever doubt your honesty and integrity. You have changed so many of our lives for the better. Thank you so much for what you do. Fan girl for life 💕
Hi Nagi, did send a support message to earlier post, but had closed!
Love this new Afghan curry recipe.
Had to call Mum to ask the Origins of why she soaks dried chickpeas in bicarb soda ( must be similar reaction to tinned chickpeas w baking soda).
She can’t recall how she knows as heritage is from the Baltic states & don’t use these ingredients.
Due to travels, countries she has lived, has always cooked amazing food from a lot of cultures.
Specifically Chinese/indonesian, Greek & of course Eastern European.
I 💚 you for your recipes, but mostly for your integrity x Inga
Fabulous…
you are the best…
no one can take away from you because u make such an effort to share your perfect recipes..
It Looks very Yummy Comforting Food. I know you haven’t feeling the best at the moment. I hope this Chickpea Curry will Cheer u up abit. Take care and thanks for Sharing all your Recipes…..
Psst… Afghani is the currency of the land. Afghan would be right for the people and all other Afghan things like recipes.
I’ve cooked your recipes WITH JOY for years and now have the trouble to decide which cook book of yours to find my next dinner from. 😁
😭😭 Today of all days is not the day to make a mistake like that 😭 Thank you for picking that up, I’ve fixed it! – N x
Hi Nagi
I too want to extend my support. I think you are right in sticking up for what is an affront on honesty and your livelihood . Thank you too, for all the effort you and your staff put in cooking meals for the needy. I love your recipes and so look forward to the pictures of Dozer. Yes, I am one of those people who goes straight to the Dozer clips before the recipe. All the best Nagi and I hope things turn out well for you, Dozer and the business.
Barb
I’m with Dozer on vegetarian.
I’m also with you 100% on the happenings of the last 7 days.
The least said about the “issue” the better I think for everyone so I’ll stick to comments on your recipes. Have both your books and know where my heart lies.
I eat very, very little meat and usually have Indian dhal so this recipe looks like a fantastic change. Can’t wait to cook it, my type of food 😋😋
You are amazing Nagi and we love and support you always. Can’t wait to try this, it looks delish! Big hugs to Dozer too ❤️
Let us all note you give full credit to the authors of the recipe on which your recipe is based – unlike others. That’s because you have integrity. What’s happened to your assistant/PA? I hope she is still with you and supporting you 100 percent behind the scenes which SO many of your followers are also doing. xx
Amazing thank you for all you do for us. Your work is noticed and appreciated. Knowledge and trust such as you have from all the people who love your work is hard earned and can’t be lessened.
Dear Nagi and Dozer
I support you 100% You are one of the most honest transparent moral caring person I know
You do so much for everybody else
You give so much of yourself your time openly without expectations
Calling out “the trolls” was brave courageous and only enhances what a honest person you are
Keep being you and believing in what you do because you are so loved and admired
Give Dozer a big hug his love is unconditional
Take care of you Nagi
Love and hugs
Jo
PS I am a 71 year old lady who does not usually post anything
But what happened was wrong unfair and definitely unprofessional
Nagi dear,you are a very good person,you are very good in what you do, people love you for the quality of your york,but do not forget how BRAVE you are!Be always as you are and everythink will be fine.
You deserve to be a winer!
This recipe looks delicious!! I will definitely be making this very soon! Your website is the best and I love your recipes! Thanks for another amazing recipe! 😃