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Afghan-Style Chickpea and Tomato Curry
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
-
01In a 12-inch skillet over medium-high, heat the oil until shimmering. Add three-quarters of the onion and cook, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add the garlic, bay, curry powder and cardamon, then cook, stirring, until fragrant, 30 to 60 seconds.
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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.
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