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.