Skip to main content
LoginSign Up
Afghan-Style Chickpea and Tomato Curry

Afghan-Style Chickpea and Tomato Curry

Wake up your chickpea curry with tangy vinegar!

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

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.

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.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    large red onion, finely chopped

  • 2

    medium garlic cloves, finely chopped

  • 3

    bay leaves

  • 1

    tablespoon curry powder

  • ½

    teaspoon ground cardamon

  • 3

    15½-ounce cans chickpeas, rinsed and drained

  • 1

    teaspoon white sugar

  • 1

    pound ripe tomatoes, cored and chopped, divided

  • Kosher salt and ground black pepper

  • 2

    tablespoons white vinegar

  • ⅓

    cup lightly packed fresh flat-leaf parsley

Step 1

In 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.

Step 2

Stir in the chickpeas, sugar, all but about ⅓ cup of the tomatoes, 1 cup water and ½ teaspoon each salt and pepper. Bring to a simmer and cook, uncovered and stirring occasionally, until the sauce is thickened and clings to the chickpeas, 8 to 10 minutes.

Step 3

Off heat, stir in the vinegar, then taste and season with salt and pepper. Remove and discard the bay. Transfer to a serving bowl and top with the remaining tomatoes, remaining onion and parsley.

Featured in