Curried Chickpeas And Black Beans
|Vegetable oil||2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Minced ginger||1 Tablespoon, peeled|
|Curry powder||2 Teaspoon|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Canned black beans||15 Ounce, drained and rinsed (1 Can)|
|Canned garbanzo beans||15 Ounce, drained and rinsed (1 Can, Canned Chickpeas)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
Heat oil in a large nonstick skillet over medium heat.
Add onion and ginger, and saute 3 minutes or until tender.
Stir in curry powder, and cook 1 minute.
Add tomatoes, and cook 1 minute or until mixture is slightly thick, stirring occasionally.
Add salt, black beans, and chick peas; stir well.
Cover, reduce heat, and simmer 5 minutes.
Remove from heat, and stir in fresh parsley and lemon juice.
Calories 229 Calories from Fat 36
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 949.3 mg39.6%
Total Carbohydrates 44 g14.5%
Dietary Fiber 12.2 g48.6%
Sugars 4.5 g
Protein 14 g27.3%
Vitamin A 19.1% Vitamin C 31.3%
Calcium 21% Iron 22.5%
*Based on a 2000 Calorie diet