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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 scallion.

Spiced Chickpeas Soup

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 (mango powder)
1/2 tsp cayenne pepper
1/2 tsp turmeric powder
2 ripe tomatoes
fresh coriander
1 shallot
1 scallion

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