📝 About This Recipe
Transport your senses to the heart of Kabul with Qormah-e-Nakhod, a soul-warming chickpea stew that defines Afghan comfort food. This dish balances the earthiness of protein-rich chickpeas with a vibrant, tomato-based sauce infused with turmeric, coriander, and a hint of spicy chili. It is a testament to the beauty of slow-simmered spices, creating a rich, velvety texture that is both deeply satisfying and incredibly healthy.
🥗 Ingredients
The Base
- 1/4 cup Vegetable oil (or ghee for extra richness)
- 2 medium Yellow onions (very finely diced)
- 4 Garlic cloves (minced)
- 1 inch knob Fresh ginger (grated)
The Aromatics
- 1 teaspoon Turmeric powder
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Chili powder (adjust to heat preference)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 1/2 teaspoons Salt (or to taste)
The Body
- 2 tablespoons Tomato paste
- 2 medium Roma tomatoes (finely chopped)
- 3 cups Chickpeas (cooked, or 2 cans (15oz each) rinsed and drained)
- 1 1/2 cups Water or Vegetable broth
Finishing and Garnish
- 1/4 cup Fresh cilantro (chopped)
- 1 tablespoon Fresh lemon juice (for brightness)
- 1-2 Green chili (slit lengthwise for aroma)
👨🍳 Instructions
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1
Heat the oil or ghee in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
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2
Add the finely diced onions to the pot. Sauté for 10-12 minutes, stirring frequently, until they are a deep golden brown. Do not rush this; the caramelized onions provide the base color and sweetness for the stew.
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3
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.
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4
Add the tomato paste to the center of the pot. Fry it in the oil for 2 minutes until it turns a shade darker red and smells toasted.
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5
Incorporate the turmeric, ground coriander, cumin, chili powder, salt, and black pepper. Stir well for 30 seconds to wake up the spices in the hot oil.
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6
Add the chopped fresh tomatoes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick, jammy paste (the 'masala').
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7
Pour in the drained chickpeas and toss them thoroughly in the spice base to ensure every chickpea is coated.
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8
Add the water or broth and the slit green chilies. Bring the mixture to a gentle boil.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes. This allows the chickpeas to absorb the flavors of the sauce.
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10
Uncover the pot and check the consistency. If you prefer a thicker sauce, use the back of your spoon to lightly mash a small handful of chickpeas against the side of the pot.
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11
Stir in the fresh lemon juice to brighten the flavors and adjust salt if necessary.
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12
Turn off the heat and let the stew rest for 5 minutes. This allows the oil (the 'roghen') to rise to the surface, a hallmark of a good Afghan qormah.
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13
Garnish generously with fresh chopped cilantro before serving.
💡 Chef's Tips
For the most authentic flavor, use dried chickpeas soaked overnight and boiled until tender rather than canned. The secret to a rich Afghan stew is 'piaz sorkh kardan'—browning the onions until they are dark gold but not burnt. If the sauce looks too dry during simmering, add a splash of hot water to maintain a stew-like consistency. Adjust the heat by removing the seeds from the green chilies or omitting the chili powder entirely for a milder version. This stew tastes even better the next day as the spices continue to meld and develop.
🍽️ Serving Suggestions
Serve hot alongside Challow (Afghan white basmati rice) for a complete meal. Pair with fresh Naan or Lavash bread to scoop up the flavorful sauce. Accompany with a side of 'Salata' (a fine dice of cucumbers, tomatoes, and onions with lemon). A dollop of thick Greek yogurt or Afghan 'Chaka' on top adds a cooling contrast. Serve with a side of spicy Afghan green chutney (Sabzi Chutney) for an extra kick.