Introduction
Lentils and chickpeas are staples in various cuisines around the world, but when combined in a flavorful recipe, they create a hearty and nutritious dish that can be a centerpiece of any meal. This article will guide you through the ingredients needed for a delicious lentil and chickpea curry, along with the instructions to prepare it effortlessly.
Detailed Ingredients with measures
Cups
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
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Yield
Serves approximately 6 people
This lentil and chickpea curry is not only easy to make but also adaptable to various dietary preferences and can be enjoyed with traditional accompaniments like basmati rice and Afghan bread. Whether you’re cooking for a family or hosting friends, this dish is sure to impress while providing nutritional benefits and satisfying flavors. Enjoy the process and the delicious results!
Detailed Directions and Instructions
Sauté
Melt the ghee in a large pot over medium-high heat. Add the cinnamon sticks and toast them for 30 seconds. Then, add the finely chopped onion, grated ginger, grated garlic, and bay leaves. Cook for 3 minutes, stirring regularly, until the onion becomes translucent and ensure the garlic and ginger do not catch.
Spices and Lentils
Add the listed spices (coriander powder, cumin powder, turmeric powder, cardamom powder, and ground cloves) to the pot and stir for 30 seconds. Next, add the dried red split lentils and stir to coat them in the spices.
Simmer Lentils
Pour in the vegetable stock and add the kosher salt. Stir the mixture and bring it to a simmer. Lower the heat to medium, cover the pot, and allow it to simmer for 15 minutes.
Simmer Chickpeas
After the lentils have simmered, add the drained chickpeas, water, and baking soda (if using). Increase the heat to bring the mixture back to a simmer. Once it starts to simmer, lower the heat slightly and let it simmer gently for 30 minutes without a lid, or until the lentils have mostly broken down to create a thin gravy. If you prefer a thicker sauce, you can cook for an extra 10 minutes.
Serve
Serve the dish with basmati rice and/or Afghan bread or another type of flatbread for dunking. Drizzle with yogurt (thinned with a bit of water) and sprinkle with roughly chopped fresh coriander or cilantro leaves if desired.
Notes
Dried Split Lentils
Dried split lentils are specifically chosen because they cook quickly (approximately 10 minutes) and can be overcooked to create a natural thickening of the sauce. Different types of lentils or beans will take varying cooking times. If you decide to use canned lentils, add them with the chickpeas and skip the simmer step.
Chickpeas
Using home-cooked dried chickpeas will enhance the flavor even further. You’ll require 720g (4 1/2 cups) of cooked chickpeas, which can be made starting from 1 1/2 cups of dried chickpeas.
Spice Substitutes
While it is recommended to retain turmeric and cardamom for flavor distinction, alternatives include using curry powder or Garam Masala in place of coriander or cumin. For cardamom or cloves, consider allspice or mixed spice. In the absence of turmeric, you can replace it with 1/4 tsp imitation saffron powder plus 1/2 tsp ginger powder.
Afghan Bread
Afghan bread is a soft flatbread similar to Indian varieties, often the size of small yoga mats. In certain locales, you may find them at specialty stores. This bread freezes well and is popular for sharing.
Leftovers
Leftovers can be stored in the fridge for 4 to 5 days or in the freezer for up to 3 months.
Cook Techniques
Sautéing
Melt ghee in a large pot over medium-high heat. Toast cinnamon sticks for 30 seconds before adding the onion, ginger, garlic, and bay leaves. Cook until the onion is translucent, stirring regularly to prevent burning.
Simmering Lentils
After adding the spices and lentils to the sautéed mixture, stir to coat the lentils in spices. Then, add vegetable stock and salt. Bring to a simmer and reduce heat. Cover the pot and let simmer for 15 minutes.
Simmering Chickpeas
Incorporate chickpeas, water, and baking soda into the lentil mixture. Increase heat to a simmer, then reduce to a gentle simmer without a lid for about 30 minutes, allowing the lentils to break down and thicken the sauce.
Serving
Serve the dish with basmati rice or Afghan bread for dipping. Drizzle yogurt on top and sprinkle with fresh coriander.
FAQ
Can I substitute ghee with something else?
Yes, you can use unsalted butter or coconut oil as a substitute for ghee.
What type of lentils should I use?
Dried red split lentils are preferred as they cook quickly and break down nicely for a thicker sauce. Other lentils will take longer to cook.
How can I make this dish vegan?
Use coconut oil in place of ghee and omit the yogurt or use a plant-based yogurt alternative.
Can I use canned chickpeas instead of dried?
Yes, you can, but for better texture, it’s recommended to cook your own dried chickpeas.
How can I store leftovers?
Leftovers can be stored in the fridge for 4 to 5 days or frozen for up to 3 months.
Conclusion
This hearty dish combines the rich flavors of chickpeas and lentils, enhanced by aromatic spices and a creamy texture. It’s a satisfying meal that pairs perfectly with basmati rice or Afghan bread, topped with drizzled yogurt and fresh coriander. Ideal for meal prep, you can store leftovers in the fridge or freezer, making it a convenient option for busy days.
More recipe suggestions and combinations
Chickpea Curry Variations
Try adding different vegetables like spinach, kale, or sweet potatoes for added nutrition and flavor.
Spice Blends
Experiment with adding a pinch of smoked paprika or cayenne pepper for an extra kick of heat.
Side Dishes
Serve with a side of sautéed greens or a fresh cucumber and tomato salad for a refreshing contrast.
Grain Alternatives
Swap basmati rice for quinoa or bulgur for a different texture and taste.
Dietary Tweaks
Make it vegan by ensuring all ingredients, like yogurt, are plant-based. Use coconut yogurt for a tropical twist.
Serving Suggestions
Top the finished dish with toasted nuts or seeds for an added crunch and nutritional boost.
