Vegetarian

Chickpeas with Mango Powder (Amchoor Chana) takes several minutes to prepare.

Chickpeas with Mango Powder (Amchoor Chana) takes several minutes to cook.

Chickpeas with Mango Powder (Amchoor Chana) makes 4 servings.

The ingredients for Chickpeas with Mango Powder (Amchoor Chana) are:

1 can of chick peas
2 teaspoon of oil, or a mixture of butter and oil
1 teaspoon of cumin seeds
2 - 3 black cardamom pods, crushed
1 long cinnamon stick, broken in half
1 teaspoon of ground cumin
2 tablespoons of mango (amchoor) powder
1 tablespoon of ground coriander
1/2 teaspoon of cayenne pepper
1/2 teaspoon of turmeric
1 1/2 teaspoons of sea salt
can of tomatoes (or 2 medium ripe tomatoes, finely chopped)
generous handful of fresh parsley or cilantro, chopped
1/4 cup of chopped red onion (I used shallots), finely chopped

(If using dried chick peas) Soak the chickpeas in enough water to cover overnight. Drain, transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to low, cover and simmer until the chickpeas are soft: one - two hours depending on how old your beans are. Reserve 1 cup of the cooking liquid, drain and set the beans aside.

Heat the oil over medium heat in the same pot you cooked the beans in. When hot, add the cumin seeds, cardamom pods, and cinnamon sticks. Stir and fry for roughly 1 minute. Now add the ground spices, stir and pour in the tomatoes, and add the salt. Cook, uncovered, stirring often, until the tomatoes begin to thicken up (roughly 5 - 10 minutes.

Now add the chickpeas, the reserved cooking liquid and half of the chopped parsley or cilantro. Cover the pot and simmer, stirring occasionally, until the sauce is thickened (roughly 20 minutes).

Serve, garnished with some of the remaining parsley and cilantro and some of the chopped onions (or shallots).

Here is how you make Chickpeas with Mango Powder (Amchoor Chana):

(If using dried chick peas) Soak the chickpeas in enough water to cover overnight. Drain, transfer to a large saucepan and cover with fresh water. Bring to a boil, reduce the heat to low, cover and simmer until the chickpeas are soft: one - two hours depending on how old your beans are. Reserve 1 cup of the cooking liquid, drain and set the beans aside.Heat the oil over medium heat in the same pot you cooked the beans in. When hot, add the cumin seeds, cardamom pods, and cinnamon sticks. Stir and fry for roughly 1 minute. Now add the ground spices, stir and pour in the tomatoes, and add the salt. Cook, uncovered, stirring often, until the tomatoes begin to thicken up (roughly 5 - 10 minutes.Now add the chickpeas, the reserved cooking liquid and half of the chopped parsley or cilantro. Cover the pot and simmer, stirring occasionally, until the sauce is thickened (roughly 20 minutes).Serve, garnished with some of the remaining parsley and cilantro and some of the chopped onions (or shallots).Serving Size:?4

The nutritional information for Chickpeas with Mango Powder (Amchoor Chana) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 179.3

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 1,335.4 mg
• Total Carbs: 31.8 g
• Dietary Fiber: 6.8 g
• Protein: 6.8 g