Curried Chickpeas and Black Beans |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A nice vegetarian curry. Easy because it uses canned beans. Serve over hot cooked rice. Ingredients:
2 tablespoons olive oil |
1 cup onion, chopped |
2 garlic cloves, minced |
2 teaspoons fresh ginger, minced |
2 teaspoons curry powder |
1 teaspoon turmeric |
1/8 teaspoon salt |
3 tablespoons cider vinegar |
1/2 teaspoon sugar |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can chickpeas, drained and rinsed |
1 (15 ounce) can black beans, drained and rinsed |
1 tablespoon lemon juice |
1/3 cup fresh parsley, chopped |
3 green onions, chopped for garnish |
hot cooked rice |
Directions:
1. Heat oil in a large pan over medium heat and saute onions, garlic and ginger until onions are tender, about 5 to 6 minutes.
2. Add the curry powder, turmeric, salt, cider vinegar, sugar and tomatoes.
3. Cover and reduce heat. Allow to simmer for 15-20 minutes.
4. Add chickpeas, black beans, lemon juice and parsley and simmer covered for an additional 10 minutes.
5. Garnish with the chopped green onions and serve over hot cooked rice.
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