Curried Chickpeas and Black Beans
Curried Chickpeas and Black Beans
From Cooking Light ( An easy way to do the ginger is to freeze it, then just rub it against a small holed grater to get the needed portion. The shredded ginger thaws quickly and the ginger doesn't spoil since it is frozen. Easy! ) 2 teaspoons vegetable oil 1 cup chopped onion 1 tablespoon minced peeled gingerroot 2 teaspoons curry powder 1 (14.5-ounce) can diced tomatoes, undrained 1/8 teaspoon salt 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained 1/3 cup chopped fresh parsley 1 tablespoon lemon juice Heat oil in a large nonstick skillet over medium heat. Add onion and gingerroot; sauté 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. Serve warm. Yield: 4 main-dish servings (serving size: 1 cup) CALORIES 258 (17% from fat); FAT 4.9g (satfat 0.8g, monofat 1.3g, polyfat 2.2g); PROTEIN 13.3g; CARBOHYDRATE 43.2g; FIBER 7.1g; CHOLESTEROL 0.0mg; IRON 4.6mg; SODIUM 552mg; CALCIUM 100mg; Cooking Light, JANUARY 1995 |
This sounds very good, I'll get the stuff to make it this weekend! :)
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