Amchur Chana (Chickpeas with Unripe Mango Powder)

This was another great curry that I made way back in the earlier part of the year when I was still in New Zealand. It's pleasingly straightforward to make with just a handful of pantry items and spices and can make for a nice, vegetarian main.

Amchur Chana

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. canola (or other neutral) oil
• 2 tsp. cumin seeds, 1 whole, 1 ground
• 2 cardamom pods (black or green)
• 1-2 cinnamon sticks
• 1 c. crushed tomatoes
• 2 Tbsp. mango powder
• 1 Tbsp. coriander seeds, grounds
• 1 tsp. coarse sea salt
• 1/2 tsp. ground cayenne
• 1/4 tsp. ground turmeric
• 3 c. cooked chickpeas
• 1 c. water
• 1/4 c. chopped fresh cilantro
• 1/4 c. chopped red onion

Directions

1. Heat oil over medium-high heat.
2. Add the whole cumin seeds, cardamom pods, and cinnamon sticks and sizzle for 15-20 seconds.
3. Add the tomatoes, mango powder, coriander, ground cumin, salt, cayenne, and turmeric.
4. Reduce heat to medium and cook, partially covered, until oil begins to separate (~10 minutes).
5. Add the chickpeas, water, and 2 Tbsp. of the cilantro.
6. Cover and cook, stirring occasionally, until flavours meld and sauce thickens (20-30 minutes).
7. Sprinkle with onion and remaining cilantro and serve.