Curried Chickpeas and Black Beans

Total Time
40mins
Prep 10 mins
Cook 30 mins

A nice vegetarian curry. Easy because it uses canned beans. Serve over hot cooked rice.

Ingredients Nutrition

Directions

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

5 5

This was great! We topped it with cilantro instead of parsley and skipped the rice. Amazing!

3 5

This was good, but I liked Kozmic Blue's version better. This was a little too acidic for me.

4 5

This recipe is a great stand-alone dish or it can be served as a side dish. It was a great accompaniment with my stuffed eggplant. I used the cider vinegar; however, next time I might use the red wine vinegar and/or balsamic as the other reviews mentioned. I also added a little cumin to balance out the spices. Made for the Chickpea tag game - May, 2011. Thanks for the post