Afghan Chickpea Stew Recipe with Garlic Yoghurt Sauce for Qurma-e Nakhod

Afghan Chickpea Stew Recipe Copyright 2026 Lara Dunston Terence Carter Grantourismo

Afghan Chickpea Stew Recipe with Garlic Yoghurt Sauce for Qurma-e Nakhod

This Afghan chickpea stew recipe for qurma-e nakhod or saland-e nakhod makes a gently spiced chickpea stew from Afghanistan that gets called an Afghan chickpea curry due to the combination of spices intrinsic to so many curries. It’s rich and creamy courtesy of a garlic yoghurt sauce stirred through the stew and drizzled on top, and fragrant thanks to a shower of fresh coriander or parsley. Dial up the heat with fresh chillies, serve it on basmati rice with a side salad, or scoop it up with naan.

Prep Time10

Cook Time40

Total Time50

Course: main, lunch, dinner

Cuisine: Afghan, Middle Eastern

Servings:

Calories: 66kcal

Author: Lara Dunston

Equipment

large pan
serving bowl
ladle

Ingredients

1 cup Greek yoghurt or other natural, plain, whole fat yoghurt
2 garlic cloves minced, or more or less if you like
2 tbsp vegetable oil or sunflower oil
1 large brown onion finely diced, or red onion for sweetness
2 fresh green chillies optional: divided, mild, medium or hot as you like, one finely diced, one sliced for garnishing
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
½ tsp ground cardamom
½ tsp ground cloves
½ tsp cinnamon or a cinnamon stick
1 large tomato finely diced
½ tsp black pepper freshly ground, or to taste
2 cans chickpeas drained, rinsed
2 cups water and more if needed
salt and pepper to taste; optional
1 cup fresh coriander leaves
½ tsp dried mint

Instructions

Make the garlicky yoghurt sauce: transfer the Greek yoghurt to a small bowl, mince the garlic into the bowl, stir to combine well, taste, and adjust as you like, adding another clove of garlic and perhaps some salt. Cover and refrigerate.
Cook the onion: to a large pan over medium-high heat, add the vegetable oil, heat until shimmering, add the diced onion, and fry, stirring occasionally, until the onion is translucent, then reduce to medium heat.
Add green chilli (if using): stir to combine with the onion and continue to cook until the onion begins to brown. If needed, add a little more oil.
Add the spices: while the onion is cooking, add the spices to a small bowl and stir to combine. When the onion begins to brown, reduce the heat to low, add the spice mix, and stir to combine until fragrant.
Add the tomato and chickpeas: stir in the diced tomato and chickpeas, add 2 cups water, increase the heat to medium-high, bring to a boil, then reduce the heat to low.
Simmer and reduce: pop the lid on the pan partially and simmer, stirring occasionally for 20 minutes or so until the chickpeas are soft and sauce has reduced and thickened into a stew; if too thick, add a little more water, stir, and continue to simmer.
Finish the stew: when ready to serve, remove from the heat, stir in 2 tablespoons of garlicky yoghurt, taste, and adjust to suit your palate, adding salt if needed.
Plate and garnish: when ready to serve, distribute between plates, or, if serving at the centre of the table, scoop some steamed basmati rice into a big bowl, ladle the stew on top, drizzle with garlicky yoghurt, and shower with fresh coriander and chilli slices.
Serve: transfer the rest of the garlicky yoghurt to a bowl, sprinkle some dried mint on top, and serve with a classic Afghan salad and warmed naan or other flatbreads for scooping up the stew.

Nutrition