---

The amchoor is powdered mango, an indian spice used mainly in curries.



Chickpeas with Amchoor

Ingredients
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
fresh coriander
1 shallot
1 baby onion

Directions
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.

---

Tried and Tasted invites the blogger to 'try and taste' every month a recipe from a selected site.
This month the blog is Lisa's Vegetarian Kitchen, with many vegetarian recipes from every part of the world.
Every Lisa's recipe looks interesting, but I fell in love with this: Chickpeas with Mango Powder (Amchoor), which uses many spices and aromatic herbs like coriander, that I always have in my garden.
The pepper that I used in this recipe is Mexican Red Cayenne, harvested last summer and dried.

This goes to Aparna from My Diverse Kitchen who's hosting Tried and Tasted, a monthly event started by Zlamushka.

---

You may be interested in...

Recipe: Vegetarian Tempura with Nira AWED - Japan April 25, 2009 Tempura is a classic Japanese dish of deep fried battered vegetables or seafood, generally served on rice...

Blooming time: white mustard, coriander... ...tomato and chamomile April 22, 2009 Many plants and herbs started to bloom, so I decided to show them today because it's Earth Day... and bec...