Recipe: Chickpeas with amchoor and coriander
Soups with spices and aromatic herbs
April 29, 2009
The amchoor is powdered mango, an indian spice used mainly in curries.
The pepper that I used in this recipe is Mexican Red Cayenne, harvested last summer and dried.
Chickpeas with amchoor and coriander
250g cooked chickpeas
1 tbsp oil
1 tbsp butter
1 tsp cumin seeds
2 cardamom pods
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
2 tsp amchoor
1/2 tsp cayenne pepper
1/2 tsp turmeric powder
2 ripe tomatoes
1 baby onion
Heat the oil and the butter in a pot, then add the cumin seeds, the seeds inside the cardamom pods, and the cinnamon stick.
Stir and fry for 1 minute, then add the ground cumin and coriander, amchoor, cayenne pepper and turmeric. Mix well and pour in the tomatoes, cut into small piaces.
Cook five minutes, then add the chickpeas, minced shallot and fresh coriander. Cook for 20 minutes low heat.
Place in serving plates and garnish with fresh coriander and minced baby onion.
A similar recipe:
Cauliflower Curry with Coriander
This goes to My Diverse Kitchen who's hosting Tried and Tasted, a monthly event started by Zlamushka. The recipe is Chickpeas with Mango Powder (Amchoor).
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