Afghan Chickpea Curry

Ingredients

3 tbsp ghee (or butter/coconut oil)

2 cinnamon sticks

1 onion, finely chopped

1 ½ tbsp each grated ginger & garlic

2 bay leaves (fresh or dried)

1/2 cup red split lentils

1 cup water + 1L/4cups veg stock (low-sodium)

1/2 tsp salt

3 x 400g/14oz can chickpeas, drained

1/4 tsp baking soda (optional but magical)

Spices:

1 tbsp each cumin & coriander

1 ½ tsp turmeric

3/4 tsp cardamom

1/4 tsp cloves

Directions

Toast cinnamon in ghee (med-high, 30 sec), then sauté onion, bay, garlic, and ginger (3 min). Add spices (30 sec), lentils, stock & salt. Simmer 15 min, lid on. Add chickpeas, water & baking soda. Simmer 30 min uncovered until lentils break down and sauce thickens (like a thick soup). Serve with rice or flatbread!