Recipe - Curried Chickpeas And Black Beans

2 teaspoon Vegetable oil
1 cup Chopped onion
1 tablespoon Minced peeled gingerroot
2 teaspoon Curry powder
14 One half ounce Diced tomatoes; undrained
1/8 teaspoon Salt
15 ounce Black beans; rinsed and
drained
15 ounce Chickpeas (garbanzo beans);
rinsed and drained
1/3 cup Chopped fresh parsley
1 tablespoon Lemon juice

Heat oil in a large nonstick skillet over medium heat. Add onion and
gingerroot; sauté 3 minutes or until tender. Stir in curry powder; cook an
additional minute. Add tomatoes; cook 1 minute or until mixture is slightly
thickened, stirring occasionally. Add salt, black beans, and chickpeas;
stir well.

Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh
parsley and lemon juice. Yield: 4 maindish servings (serving size: 1 cup).

Serving Ideas : Serve warm.

Recipe by: Cooking Light, Jan/Feb 1995, page 119

Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Feb 25, 1998