Afghan Chickpea Curry

Ingredients

• 3 Tablespoons ghee
• 2 cinnamon sticks
• 1 onion, diced
• 1 1/2 Tablespoons grated ginger
• 1 1/2 Tablespoons grated garlic
• 2 bay leaves
• 1 Tablespoon coriander powder
• 1 Tablespoon cumin powder
• 1 1/2 teaspoons turmeric powder
• 3/4 teaspoon cardamom powder
• 1/4 teaspoon ground cloves
• 1/2 cup dried red lentils
• 1 cup water
• 4 cups vegetable stock
• 1/2 teaspoon kosher salt
• 1 1/2 cups dried chickpeas, cooked
• 1/4 teaspoon baking soda

Directions

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.

Add the coriander, cumin, turmeric, cardamom, and cloves, and stir for 30 seconds, then stir in the red lentils.

Add the vegetable stock and salt. Stir, bring to a simmer. Lower the head to medium, put the lid on and simmer for 15 minutes.

Add the chickpeas, water, and baking soda. Simmer gently for 30 minutes uncovered or until the lentils have mostly broken down to make a thin gravy.

Serve with rice and naan.