Afghani Chana Chaat Recipe | Shor Nakhod Afghanistan Street Food | شورنخود به روش اصیل ...

chickpeas

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and quicker to cook.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor profile.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat.

Soak chickpeas in water overnight.

Drain and rinse soaked chickpeas.

Boil chickpeas in fresh water until tender, about 1 hour.

Heat oil in a large pot over medium heat until shimmering.

Sauté chopped onion until soft and golden, about 5-7 minutes.

Add minced garlic and ginger; cook until fragrant, about 1 minute.

Stir in diced tomatoes, cumin, coriander, turmeric, and black pepper; cook for 3-4 minutes.

Add boiled chickpeas and mix well with spices.

Incorporate rinsed rice and stir to combine.

Pour in water and bring to a boil; season with salt.

Reduce heat to low, cover, and simmer until rice is cooked, about 20 minutes.

Remove from heat and let sit, covered, for 5 minutes.

Fluff rice with a fork and mix in lemon juice and chopped cilantro.

Serve warm, garnished with additional cilantro and green chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary