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Afghan Chickpea and Spinach Stew
Challow-e-Nakhod va Esfenaj
A hearty and flavorful vegetarian stew combining tender chickpeas and wilted spinach in a fragrant tomato-based sauce, spiced with classic Afghan aromatics.
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- 3 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 3 Garlic cloves(minced)
- 2 Cinnamon sticks
- 2 tsp Curry powder
- 2 tsp Ground cardamom
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander
- 0.25 tsp Ground clove(pinch)
- 1 tsp Sugar
- 4 Bay leaves
- 4 large Tomatoes(blitzed until nearly smooth)
- 1 tbsp White vinegar
- 1 cup Hot water
- 1 15oz can Chickpeas(rinsed and drained)
- Salt(to taste)
- Fresh parsley(for garnish)
ðšâð³ äœãæ¹
- 1
Heat the olive oil in a pot over medium heat. Add the chopped onion and minced garlic and cook for 5-6 minutes, until softened and fragrant.
- 2
Add the cinnamon sticks, curry powder, cardamom, cumin, coriander, ground clove, sugar, and bay leaves. Stir well and cook for another 2-3 minutes until the spices are fragrant.
- 3
Add the blitzed tomatoes and white vinegar to the pot. Simmer for about 10 minutes, until the sauce thickens slightly.
- 4
Add the hot water and rinsed chickpeas. Bring to a boil, then reduce to a simmer. Simmer for 15-20 minutes, until the sauce has thickened and the chickpeas are softened and hot.
- 5
Remove the cinnamon sticks and bay leaves. Taste and add salt as needed.
- 6
Serve hot, garnished with fresh parsley. This dish is excellent served over rice or with naan bread.
ð¡ ããã®ã³ã
- âThe flavors develop further if the stew is made ahead of time.
- âFor a vegan version, ensure your curry powder and other spices do not contain animal products.
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- Add a handful of fresh spinach in the last 5 minutes of cooking.
- For a spicier dish, add a pinch of red pepper flakes with the other spices.