Vegetarian Curried Chickpeas and Black Beans

[Guest guest]

Vegetarian Curried Chickpeas and Black Beans

 

2 teaspoons vegetable oil

1 cup chopped onion

1 tablespoon minced peeled gingerroot

2 teaspoons curry powder

14 1/2 ounces diced tomatoes -- undrained

1/8 teaspoon salt

15 ounces black beans -- rinsed and drained

15 ounces 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.

Yield: 4 main-dish servings (serving size: 1 cup).