Curried Chickpeas And Black Beans-low Fat

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 -2 teaspoon olive oil
• 1 cup chopped onion (scallion work well too)
• 1 tablespoon minced ginger
• 2 -3 teaspoons curry powder (for this recipe, i like a milder curry powder that has a bit of fennel seed)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• salt
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/3 cup chopped fresh cilantro or 1/3 cup parsley
• 1 tablespoon fresh lemon juice

Recipe

• 1 heat oil in a large, non-stick skillet over medium heat.
• 2 add onion and ginger and saute about 3 minutes, or until tender.
• 3 add curry powder and stir to coat onions evenly.
• 4 add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
• 5 add black beans, chickpeas and salt to taste.
• 6 stir to coat beans evenly.
• 7 cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
• 8 turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
• 9 serve warm.
• 10 this dish goes nicely over some jasmine or basmati rice.