Melting Afghan Chickpea Curry

Step 1: Melt the ghee in a large pot over medium-high heat. Add the cinnamon and toast for 30 seconds. Add the onion, ginger, garlic, and bay leaves. Cook for 3 minutes, until the onion is translucent, stirring regularly so the garlic and ginger do not catch.

Step 2: Add the spices and stir for 30 seconds. Add the lentils and stir to coat them in the spices.

Step 3: Add the stock and salt. Stir and bring to a simmer. Reduce the heat to medium, cover, and simmer for 15 minutes.

Step 4: Add the chickpeas, water, and baking soda. Increase the heat until the curry returns to a simmer, then lower the heat slightly and simmer gently, uncovered, for 30 minutes, or until the lentils have mostly broken down into a thin gravy. Cook for up to 10 minutes more if you want a thicker gravy.

Step 5: Serve with rice on the side and Afghan or other flatbreads for dunking. Drizzle with yogurt and sprinkle with fresh coriander, if desired.