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

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