1/6 Photos of Curried Chickpeas and Black Beans-Low Fat
Kozmic Blues's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Heat oil in a large, non-stick skillet over medium heat.
- 2Add onion and ginger and saute about 3 minutes, or until tender.
- 3Add curry powder and stir to coat onions evenly.
- 4Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
- 5Add black beans, chickpeas and salt to taste.
- 6Stir to coat beans evenly.
- 7Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
- 8Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
- 9Serve warm.
- 10This dish goes nicely over some jasmine or basmati rice.
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Nutritional Facts for Curried Chickpeas and Black Beans-Low Fat
Serving Size: 1 (334 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 281.0
- Calories from Fat 28
- Total Fat 3.2 g
- Saturated Fat 0.4 g
- Cholesterol 0.0 mg
- Sodium 326.9 mg
- Total Carbohydrate 51.7 g
- Dietary Fiber 13.8 g
- Sugars 4.5 g
- Protein 13.7 g