Curried Chickpeas and Black Beans

Title:
Curried Chickpeas and Black Beans

Yield:
4 Servings

Categories:
Meatless




Ingredients:





     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


          -drained


    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;


 stir well.


 


 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" 
on


 Feb 25, 1998