Ginger-Ghee Chickpea Stew with Soft Flatbread

Chickpeas simmer in fragrant ghee with toasted cumin, fresh ginger, and golden turmeric, finished with cool yogurt and soft flatbread. It echoes the hissing karahis and locked spice chests of Akbar’s kitchens in Ghee Smoke Over the Larder, as the Ain-i-Akbari recorded them.

Serves 4

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Ingredients

• 3 tbsp ghee
• 1 tsp cumin seeds
• 1 large onion
• 2 tbsp fresh ginger
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 2 (15-oz) cans canned chickpeas
• 1/2 cup plain whole-milk yogurt
• 1 1/2 cups water
• 1/4 cup fresh cilantro
• 4 flour flatbreads

Instructions

1. 1Heat ghee in a medium pot over medium heat.
2. 2Add cumin seeds and toast 30 seconds, then add finely chopped onion and cook until golden, about 8 minutes.
3. 3Stir in grated ginger, coriander, and turmeric and cook 1 minute until fragrant.
4. 4Add drained chickpeas, yogurt, and water; bring to a gentle simmer.
5. 5Cover and braise 15 minutes, stirring occasionally, until thickened.
6. 6Finish with chopped cilantro and serve with warm soft flatbreads.