Curried Chickpeas and Black Beans-Low Fat

Total Time
Prep 5 mins
Cook 10 mins

This is a quick and simple vegetarian curry with lots of flavor, tons of protein, and not alot of fat. I recommend using a real flavorful, mild curry powder, or one that you've mixed yourself. My "Simple, Sweet and Mild Curry Blend" works well with this dish. However,if you do like heat, feel free to add some cayenne or crushed red pepper to suit your taste.

Ingredients Nutrition


  1. Heat oil in a large, non-stick skillet over medium heat.
  2. Add onion and ginger and saute about 3 minutes, or until tender.
  3. Add curry powder and stir to coat onions evenly.
  4. Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
  5. Add black beans, chickpeas and salt to taste.
  6. Stir to coat beans evenly.
  7. Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
  8. Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
  9. Serve warm.
  10. This dish goes nicely over some jasmine or basmati rice.
Most Helpful

DELICIOUS! This is so similar to a chickpea curry that I already make, minus the black beans, and with an addition of garlic. I increased the amount of curry powder to our tastes and I had to use fresh tomatoes as I didnt have any canned available! The lemon juice is essential! Such a quick and delicious dish! Thanks becky! We loved it!

love4culinary February 06, 2004

Very tasty! I have been looking for bean/veggie dishes for my DASH diet and this one is a great one. I did add some carrots. Next time I will remember the lemon juice.

LEGG33 February 18, 2004

Just as described; quick, simple and tasty! I love that this uses items that I almost always have in the house. I made this as written, using both the cilantro and the parsley. The fresh lemon juice was a great finishing touch. Thanx for posting this!

*Parsley* August 29, 2012

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