Australian Gourmet Traveller - (10)October 2020 (1)

NAKHOT

Chickpea curry

SERVES 4

“Legumesarea keycomponentinAfghan

cuisineandtheyarewidelycultivatedin

thecountry,”saysAyubi.Startthisrecipe

a day ahead to soak the chickpeas.

8 hoursorovernight.Chickpeas

expandastheysoak,soyou

willneeda bowllargeenough

toaccommodatethis.

3 Heatoilina saucepanover

highheatandfryonionandgarlic

untillightgolden(3-4minutes).

Addcurrypowder,1 tspchaar

masalahspicemix,sugar,bay

leavesand1 tspsalt,andcook,

stirringoccasionally,untilfragrant

(3minutes).Stirintomatoand

vinegar,bringtotheboil,then

reduceheattomediumand

simmeruntilsaucethickens

anddeepensincolour,andoil

risestothesurface(10minutes).

Add1 cupboilingwatertosauce

andstirtocombine.Increase

heat to high and bring to the

400 gm(2cups)driedchickpeas

250 ml(1cup)sunfloweroil

1 largeonion,finelydiced

2 garliccloves,crushed

2 tspcurrypowder

1 tspwhitesugar

3 driedbayleaves

4 largetomatoes,puréed

ina blender

1 tbspwhitevinegar

Freshparsleyleaves,

coarselychopped,to serve

CHAARMASALAH

4 cinnamonsticks

8 driedbayleaves

7 browncardamompods

11⁄2 tbspgreencardamompods

11⁄2 tbspcuminseeds

2 tbspcoriander seeds

2 tsp cloves

1 Tomakethechaarmasalah

(spicemix),dry-roastall

ingredientsina non-stickfrying

panoverlowheatuntilfragrant

(3minutes).Coolthentransfer

toa spicegrinderormortar

andpestle,andgrindtoa fine

powder.(Thisrecipemakes

1 cup;storeexcessina sealed

jarforupto6 months.)

2 Tosoakthechickpeas,cover

withatleast5cmcoldwaterin

a large bowl and set asidefor

ThisextractfromParwana

byDurkhanaiAyubi

(MurdochBooks,$45)

hasbeenreproducedwith

minorGT style edits.

“Legumesarea key

componentinAfghan

cuisineandthey are

widelycultivatedin

the country.”

boil,thencookuntilsauce

thickensslightly(3minutes).

4 Drainchickpeas,rinsein

coldwater;drainagain.Add

chickpeasand2 litres(8cups)

coldwatertoa saucepanand

bringtotheboil.Reduceheat

tomedium,coverwitha lid

andcookuntilchickpeashave

softened,butstillretain their

shape(35minutes).

5 Drainchickpeasin a colander,

discardingwater,thenaddto

thesauce.Simmerovermedium

heatuntilheatedthroughand

chickpeashaveabsorbedthe

flavoursofthesauce(5minutes).

6 Sprinklewithparsleyand

servealongsideyourpreferred

rice dish or with some naan.

96 GOURMET TRAVELLER