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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.
tablespoons grapeseed or other neutral oil
large red onion, finely chopped