Chickpeas and Black Beans|
Curried Chickpeas and Black Beans
2 ts Vegetable oil
1 c Chopped onion
1 tb Minced peeled gingerroot
2 ts Curry powder
14 1/2 oz Diced tomatoes; undrained
1/8 ts Salt
15 oz Black beans; rinsed and
15 oz Chickpeas (garbanzo beans);
-rinsed and drained
1/3 c Chopped fresh parsley
1 tb Lemon juice
Heat oil in a large nonstick skillet over medium heat. Add onion and
gingerroot; saut? 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;
Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh
parsley and lemon juice. Yield: 4 main-dish servings (serving size: 1 cup).
Serving Ideas : Serve warm.
Recipe by: Cooking Light, Jan/Feb 1995, page 119
Posted to recipelu-digest by "Christopher E. Eaves"
Feb 25, 1998