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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beans, Curried Chickpeas and Black Beans-Low Fat Recipe

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This recipe for Beans, Curried Chickpeas and Black Beans-Low Fat is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 parsley
1 tablespoon fresh lemon juice
Directions:
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 reheated 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.

15 min | 5 min prep
4 servings
Personal Notes:
Personal Notes:
1 serving: Calories 290, Total Fat 3.2g, Cholesterol 0mg, Sodium 544mg, Carbohydrate 54.7g, Fiber 13.9g, Protein 13.5g

 

 

 

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