Curried Chickpeas and Black Beans

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


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2 teaspoons vegetable oil
1 cup chopped onion
1 tablespoon minced peeled gingerroot
2 teaspoons curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can 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. Serve warm.

Created date

February 2003

Nutritional Information

Calories 258
Caloriesfromfat 17 %
Fat 4.9 g
Satfat 0.8 g
Monofat 1.3 g
Polyfat 2.2 g
Protein 13.3 g
Carbohydrate 43.2 g
Fiber 7.1 g
Cholesterol 0.0 mg
Iron 4.6 mg
Sodium 552 mg
Calcium 100 mg