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.
- 1 -2 teaspoon olive oil
- 1 cup chopped onion (scallion work well too)
- 1 tablespoon minced ginger
- 2 -3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of fennel seed)
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1⁄3 cup chopped fresh cilantro or 1⁄3 cup parsley
- 1 tablespoon fresh lemon juice
- 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.