CHICKPEAS AND BEANS RECIPE RECIPES
CURRIED CHICKPEAS AND BLACK BEANS-LOW FAT RECIPE - LOW ...
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.
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 281, FatContent 3.2, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 326.9, CarbohydrateContent 51.8, FiberContent 13.8, SugarContent 4.6, ProteinContent 13.7
BEST CHICKPEAS RECIPE | BON APPÉTIT
This hands-off recipe was inspired by Mina Stone, author of Cooking for Artists, who swears by adding lemon zest and olive oil for brightness and full-on flavor. We wholeheartedly agree!
Provided by Chris Morocco
Yield 8 servings
Number Of Ingredients 6
Steps:
- Combine chickpeas, onion, garlic, lemon zest, oil, and a couple big pinches of salt in a large pot. Add 2 quarts water and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally and replacing any water that evaporates, until chickpeas are tender, about 2 hours. Taste and season generously with salt and pepper. Let cool.
- Do Ahead: Chickpeas can be made 6 days ahead. Transfer to an airtight container and chill.
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