Curried chickpeas and black beans
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 1 | cup | Chopped onion |
| 1 | tablespoon | Minced peeled gingerroot |
| 2 | teaspoons | Curry powder |
| 14½ | ounce | Diced tomatoes; undrained |
| ⅛ | teaspoon | Salt |
| 15 | ounces | Black beans; rinsed and drained |
| 15 | ounces | Chickpeas (garbanzo beans); rinsed and drained |
| ⅓ | cup | Chopped fresh parsley |
| 1 | tablespoon | Lemon juice |
Directions
Heat oil in a large nonstick skillet over medium heat. Add onion and gingerroot; sauté 3 minutes or until tender. Stir in curry powder; cook an additional minute. Add tomatoes; cook 1 minute or until mixture is slightly thickened, stirring occasionally. Add salt, black beans, and chickpeas; stir well.
Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh parsley and lemon juice. Yield: 4 main-dish servings (serving size: 1 cup).
Serving Ideas : Serve warm.
Recipe by: Cooking Light, Jan/Feb 1995, page 119 Posted to recipelu-digest by "Christopher E. Eaves" <cea260@...> on Feb 25, 1998