This is the second recipe I’ve made from 660 Curries, it’s also known as “Chickpeas with Mango Powder” which doesn’t sound half as appetising as Amchoor Chana, it’s quite lightly spiced but still very tasty and the large amount of amchoor powder adds a nice tangy note to it. I varied from the original recipe a bit by using tinned chickpeas and tomatoes and I also omitted the cinnamon sticks, reduced the oil by half, increased the amount of turmeric and swapped the 1/2 teaspoon of cayenne for a couple of teaspoons of extra hot chilli powder.
2 x 400g tins of chickpeas drained and rinsed
1 tablespoon rapeseed oil
1 teaspoon cumin seeds
2 cardamom pods
227g tin chopped tomato
2 tablespoons amchoor (mango) powder
1 tablespoon ground coriander
1 teaspoon ground cumin
2 teaspoons extra hot chilli powder
1/2 teaspoon turmeric
1 teaspoon salt
Handful of fresh coriander, chopped
1. Heat the oil over a medium high heat and add the cumin seeds and cardamom pods and cook for 15 seconds
2. Add the tomatoes, amchoor, ground coriander, ground cumin, chilli powder, turmeric and salt and simmer on a medium heat partially covered for 5 minutes.
3. Add the chickpeas, 250ml of water and 2 tablespoons of chopped coriander then simmer covered for 20-25 minutes until thickened.
4. Garnish with the remaining coriander and serve.