Melting Afghan chickpea curry

• 份量: 5 servings
• 准备时间: 15 minutes
• 总时间: 1 hour

配料

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)

步骤

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).