Tags

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Ingredients

  • 1 -2 teaspoon olive oil
  • 1 cup chopped onions ( scallion work well too)
  • 1 tablespoon minced ginger
  • 2 -3 teaspoons curry powder
  • 1 (14 1/2 ounce) cans diced tomatoes, (don’t drain!)
  • salt
  • 1 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) cans chickpeas, rinsed and drained
  • 1/3 cup parsley (or cilantro)
  • 1 tablespoon fresh lemon juice

Directions

  1. Heat oil in a large, non-stick skillet over medium heat.
  2. Add onion and ginger and sauté 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 parsley (or cilantro), and lemon juice.
  9. Serve warm over some jasmine or basmati rice.

 

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