Ingredients:
- 2 -3 tsp curry powder (for this recipe , i like a milder curry powder that has a bit of fennel seed)
Directions:
- Heat oil in a large, non-stick skillet over medium heat.
- Add onion and ginger and saute about 3 minutes, or until tender.
- Add curry powder and stir to coat onions evenly.
- Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
- Add black beans, chickpeas and salt to taste.
- Stir to coat beans evenly.
- Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
- Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
- Serve warm.
- This dish goes nicely over some jasmine or basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.55 Kcal (304 kJ) | ||
| Calories from fat | 18.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.1g | 3% | |
|---|---|---|---|
| Sodium | 18.82mg | 1% | |
| Potassium | 224.35mg | 5% | |
| Total Carbs | 11.22g | 4% | |
| Sugars | 2.15g | 9% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 2.75g | 5% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.8mg | 5% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 102.42 Kcal (429 kJ) | ||
| Calories from fat | 26.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.97g | 3% | |
|---|---|---|---|
| Sodium | 26.58mg | 1% | |
| Potassium | 316.73mg | 5% | |
| Total Carbs | 15.84g | 4% | |
| Sugars | 3.03g | 9% | |
| Dietary Fiber | 3.51g | 10% | |
| Protein | 3.88g | 5% | |
| Vitamin C | 8.3mg | 10% | |
| Iron | 1.2mg | 5% | |
| Calcium | 40.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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