Join! 12 weeks for $1

Afghan-Style Chickpea and Tomato Curry

4 Servings

25 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This simple vegetarian curry is a riff on a recipe from “Parwana” by Durkhanai Ayubi, who, along with her family, owns Parwana Afghan Kitchen in Adelaide, Australia. For convenience and ease, we opt for canned chickpeas, which need only to be rinsed and drained before use. At the end of cooking, when the skillet is off the heat, we stir in a generous splash of vinegar so its acidity stays sharp and bright. The tanginess really wakes up the flavors of the earthy chickpeas, fragrant spices and subtly sweet fresh tomatoes. Serve with basmati rice or with warm flatbread.

4

Servings

Tip

Don’t add all of the chopped onion to the skillet. Reserve about a quarter of it to sprinkle on the curry on as a garnish.

25 minutes

Ingredients

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    large red onion, finely chopped

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
KAI-MARIE C.
October 8, 2022
Umm..It's tasting bland to me while it's cooking. not sure why.
Followed recipe exactly but it just doesn't have any yummy taste to me. I will have to add some other things to it in order to make it edible.