Best Curried Chickpeas And Black Beans Recipes

CURRIED CHICKPEAS AND BLACK BEANS-LOW FAT

Curried Chickpeas and Black Beans-Low Fat image

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.

Provided by Kozmic Blues

Categories Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

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 1/3 cup parsley
1 tablespoon fresh lemon juice

Steps:

Heat oil in a large, non-stick skillet over medium heat.
Add onion and ginger and saute about 3 minutes, or until tender.
Add curry powder and stir to coat onions evenly.
Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
Add black beans, chickpeas and salt to taste.
Stir to coat beans evenly.
Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
Serve warm.
This dish goes nicely over some jasmine or basmati rice.

CURRIED CHICKPEAS AND BLACK BEANS

Curried Chickpeas and Black Beans image

Make and share this Curried Chickpeas and Black Beans recipe from Food.com.

Provided by Parsley

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
2 teaspoons curry powder
1 teaspoon turmeric
1/8 teaspoon salt
3 tablespoons cider vinegar
1/2 teaspoon sugar
1 (15 ounce) can diced tomatoes
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 tablespoon lemon juice
1/3 cup fresh parsley, chopped
3 green onions, chopped for garnish
hot cooked rice

Steps:

Heat oil in a large pan over medium heat and saute onions, garlic and ginger until onions are tender, about 5 to 6 minutes.
Add the curry powder, turmeric, salt, cider vinegar, sugar and tomatoes.
Cover and reduce heat. Allow to simmer for 15-20 minutes.
Add chickpeas, black beans, lemon juice and parsley and simmer covered for an additional 10 minutes.
Garnish with the chopped green onions and serve over hot cooked rice.

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