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Nutrition Facts
Serving Size 1 (334g) Recipe makes 4 servings
Calories 290
Calories from Fat 28		(9%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 544mg		22%
Potassium 816mg		23%
Total Carbohydrate 54.7g		18%
	Dietary Fiber 13.9g	55%
	Sugars 5.7g
Protein 13.5g		27%
detailed view... how is this calculated?

Curried Chickpeas and Black Beans-Low Fat

Recipe #73679 | 15 min | 5 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Kozmic Blues
Oct 20, 2003

This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.

SERVES 4 (change servings and units)

Ingredients

1-2 teaspoon olive oil
1 cup chopped onion (scallion work well too)
1 tablespoon minced ginger
2-3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of fennel seed)
1 (14 1/2 ounce) can diced tomatoes, undrained
salt
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup chopped fresh cilantro or parsley
1 tablespoon fresh lemon juice

Directions

1
Heat oil in a large, non-stick skillet over medium heat.
2
Add onion and ginger and saute 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 cilantro (or parsley), and lemon juice.
9
Serve warm.
10
This dish goes nicely over some jasmine or basmati rice.

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Featured Reviews for This Recipe

From: Chef Babylemke

On Oct 5, 2009

Easy to make and yummy!

0 people found this review helpful

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From: chicago gillott-i

On Aug 14, 2009

this was so tasty! i used both fresh ginger & fresh garlic...and "hot madras curry powder" from mccormick. i ended up adding more curry powder (we like it spicy)...and 1 more can of tomatoes b/c i thought it needed more juice. i wouldn't add the additional tomatoes again, though. anywho, this was awesome. i've never cooked anything with curry powder before...AND we had last minute company join us. everyone loved it (me = greek, hubby = italian, company = puerto rican). delish!

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From: Vino Girl

On Jun 17, 2004

We loved this! I could just say "ditto" to Yogi's review because I, too, put garlic and cayenne in everything, and I forced myself to at least taste this before doing so. It was perfect just as it was. While I stuck very close to the recipe, I did do a couple things differently. First, I substituted baby butter beans for the chickpeas, just because my DH doesn't like chickpeas too well. Secondly - I made this in a crock pot! I skipped the oil and did not saute the onion or ginger, I just dumped everything but the parsley and lemon juice in, turned it on LOW, and went to work. When I got home 9 hours later, a wonderful aroma greeted me when I opened the door, followed by my husband who whispered, "I snuck some beans...And they are really good!" I put some Jasmine rice on the stove and stirred the lemon juice and parsley (along with a few extra scallions) into the beans, and we were ready. I was afraid it would get too soupy in the CP, but I guess the long cooking time for the beans thickened and balanced out any extra liquid that might've been released. Some time when I am just cooking for me, I will make it will the chickpeas (I love them), and I also think this would work out great for a potluck or buffet, especially in the crockpot. Thank you so much for such an easy and enjoyable recipe!

4 people found this review helpful

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From: love4culinary

On Feb 6, 2004

DELICIOUS! This is so similar to a chickpea curry that I already make, minus the black beans, and with an addition of garlic. I increased the amount of curry powder to our tastes and I had to use fresh tomatoes as I didnt have any canned available! The lemon juice is essential! Such a quick and delicious dish! Thanks becky! We loved it!

3 people found this review helpful

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