Curried Chickpeas and Black Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons vegetable oil |
1 cup chopped onion |
1 tablespoon minced peeled gingerroot |
2 teaspoons curry powder |
1 (14.5-ounce) can diced tomatoes, undrained |
1/8 teaspoon salt |
1 (15-ounce) can black beans, rinsed and drained |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1/3 cup chopped fresh parsley |
1 tablespoon lemon juice |
Directions:
1. 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. Serve warm.
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