Friday, July 25, 2008

Curried chickpeas and black beans

Recipe name: Curried chickpeas and blackbeans
Source: Cheap, Healthy, Good
Servings: 4
Cookbook date: July 15
Date prepared: July 15

Curried Chickpeas and Black Beans

2 teaspoons vegetable oil
1 cup chopped onion
1 tablespoon minced peeled gingerroot
4 teaspoons curry powder
¼ tsp ground cumin
1/8 tsp cayenne
1 (14.5-ounce) can diced tomatoes, undrained
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2/3 cup chopped fresh parsley (or cilantro)
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 15 minutes. Remove from heat; stir in fresh parsley and lemon juice. Serve warm.

Approximate Calories, Fat, and Price Per Serving
277.5 calories, 4.4 g fat, $0.82

Please check out the awesome blog Cheap, Healthy, Good! I am a regular reader of this blog, and I was so excited to try my first recipe from their site this week.
Now, I have to admit, I didn't really think that this was going to be that filling. I was afraid that it was going to pretty much feel as though I was trying to fill up on a side dish. Not so, my friends! The beans in this meal are very filling. The flavor is also fantastic. And as you can tell from the recipe, it was crazy simple to make. Give it a try! It is easy on the wallet, the waistline, and the environment.


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