Name: Chickpea Curry (Nakhot)
Yield: Serves 4
Cuisine: Afghanistan
Ingredients: 400 g (2 cups) dried chickpeas; 1 large brown onion, finely diced; 250 ml (1 cup) sunflower oil; 2 teaspoons curry powder; 2 garlic cloves, crushed; 250 ml (1 cup) boiling water; 1 tablespoon white vinegar; fresh parsley leaves, coarsely chopped, to serve; 1 teaspoon white sugar; 1 teaspoon chaar masalah; 4 large tomatoes, puréed in a blender; 3 dried bay leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

Legumes are a key component in Afghan cuisine and they are widely cultivated in the country. This is a simple, rustic chickpea curry that is enjoyed throughout Afghanistan with challaw, a palaw rice dish or naan flatbread.

Start this recipe a day ahead to soak the chickpeas.

Ingredients

400 g (2 cups) dried chickpeas
250 ml (1

Method

To soak the chickpeas, cover them with at least 5 cm (2 in) cold water in a bowl and set aside for at least 8 hours. The chickpeas will expand as they soak up the water, so you will need a bowl large enoug