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

Tried and Tasted event 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.

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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

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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.

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

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