Curried Chickpeas and Black Beans-Low Fat

"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."
photo by Parsley photo by Parsley
photo by Parsley
photo by Maggie photo by Maggie
photo by Meghan at photo by Meghan at
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photo by Kozmic Blues photo by Kozmic Blues
Ready In:




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

Questions & Replies

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  1. love4culinary
    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!
  2. LEGG33
    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.
  3. CarolinaJane
    A quick and easy dish that's oh so yummy. I served it with coconut and mango chutney as condiments.
  4. kitsunami
    Tasty! I wanted mine a little thicker so I took half and blended it, then added it back in. I also added some cumin and garlic. Yum!
  5. *Parsley*
    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!


  1. Kettch23
    I love chickpeas and curries, so I was happy when I saw this recipe! I basically followed the directions except used a tablespoon of hot curry paste instead of powder, added garlic, and omitted the cilantro (dont like it). I ate it with couscous mixed in, mm!. I'll be making this one again!
  2. Vino Girl
    We loved this! I could just say "ditto" to Yogi's review because I, too, put garlic and cayenne in everything, and I forced myself to at least taste this before doing so. It was perfect just as it was. While I stuck very close to the recipe, I did do a couple things differently. First, I substituted baby butter beans for the chickpeas, just because my DH doesn't like chickpeas too well. Secondly - I made this in a crock pot! I skipped the oil and did not saute the onion or ginger, I just dumped everything but the parsley and lemon juice in, turned it on LOW, and went to work. When I got home 9 hours later, a wonderful aroma greeted me when I opened the door, followed by my husband who whispered, "I snuck some beans...And they are really good!" I put some Jasmine rice on the stove and stirred the lemon juice and parsley (along with a few extra scallions) into the beans, and we were ready. I was afraid it would get too soupy in the CP, but I guess the long cooking time for the beans thickened and balanced out any extra liquid that might've been released. Some time when I am just cooking for me, I will make it will the chickpeas (I love them), and I also think this would work out great for a potluck or buffet, especially in the crockpot. Thank you so much for such an easy and enjoyable recipe!



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