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
