When I decided to make the butter chickenI had an idea about what I wanted to do with the leftovers but the butter chicken was only the first component that I required. Up next I wanted a bean dish and I immediately thought about doing a simple chickpea curry or a chana masala. Having made a few Indian curry dishes I noticed that chickpea curries have a lot of common ingredients so I was pretty familiar with the base of the recipe already. One things that did stand out was the use of amchoor or dried mango powder which I had never used before. Luckily I was able to track some amchoor down but if you cannot find it, some lemon juice should work as a substitute. (The amchoor adds a sour or tart note to the dish without adding any extra liquids.) Once again, despite having a long list of ingredients, this recipe is really easy to make and it takes very little time to do so. This chickpea curry is amazing by itself and it could easily served as a main or a side dish. I made sure to make and extra large batch so that I would have plenty of leftovers to use in my next dish.
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