Ingredients
-
1 - 2
-
1
-
1
-
2 - 3
-
1
-
-
1
-
1
-
1/3
-
1
-
-
-
-
-
Directions
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., Easy and quick to make and came out great! I didn’t have fresh ginger so used two teaspoons of dried ginger., Yummy! My family loved it. used my pure clay pot to cook it to make sure I get all the nutrients from the food. The special steam locker lid seal all the nutrients in and gives healthy food and it cooks the food with far-infrared heat emitted from the walls of the pot let seasoning & spices penetrate deeper giving you delicious food, perfectly cooked. I got mine from mecware.US
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Steps
|
1
Done
|
Heat Oil in a Large, Non-Stick Skillet Over Medium Heat. |
|
2
Done
|
Add Onion and Ginger and Saute About 3 Minutes, or Until Tender. |
|
3
Done
|
Add Curry Powder and Stir to Coat Onions Evenly. |
|
4
Done
|
Add Tomatoes With Their Juices and Cook 1-2 Minutes or Until Mixture Seems Slightly Thickened, Stirring Well. |
|
5
Done
|
Add Black Beans, Chickpeas and Salt to Taste. |
|
6
Done
|
Stir to Coat Beans Evenly. |
|
7
Done
|
Cover, Reduce Heat and Simmer For About 5 Minutes or Until Chickpeas Are Heated Through. |
|
8
Done
|
Turn Off Heat, and Stir in Fresh Cilantro or Parsley, and Lemon Juice. |
|
9
Done
|
Serve Warm. |
|
10
Done
|
This Dish Goes Nicely Over Some Jasmine or Basmati Rice. |
