Curried Chickpeas and Black Beans
photo by DailyInspiration
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1⁄8 teaspoon salt
- 3 tablespoons cider vinegar
- 1⁄2 teaspoon sugar
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 tablespoon lemon juice
- 1⁄3 cup fresh parsley, chopped
- 3 green onions, chopped for garnish
- hot cooked rice
directions
- Heat oil in a large pan over medium heat and saute onions, garlic and ginger until onions are tender, about 5 to 6 minutes.
- Add the curry powder, turmeric, salt, cider vinegar, sugar and tomatoes.
- Cover and reduce heat. Allow to simmer for 15-20 minutes.
- Add chickpeas, black beans, lemon juice and parsley and simmer covered for an additional 10 minutes.
- Garnish with the chopped green onions and serve over hot cooked rice.
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Reviews
-
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
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A delightful and flavorful dish! Love it! Even my DH loves it! He would like to have this again with the curry doubled. Made as directed except used red wine vinegar as I was all out of cider vinegar. I also did not serve over rice this time, yet it still held its own. Thanks, Parsley! Made for <b>Vegetarian Recipe Swap #5</b>.
RECIPE SUBMITTED BY
*Parsley*
United States