Curried Chickpeas and Black Beans

"A nice vegetarian curry. Easy because it uses canned beans. Serve over hot cooked rice."
 
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photo by DailyInspiration photo by DailyInspiration
photo by DailyInspiration
photo by mersaydees photo by mersaydees
Ready In:
40mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Heat oil in a large pan over medium heat and saute onions, garlic and ginger until onions are tender, about 5 to 6 minutes.
  • Add the curry powder, turmeric, salt, cider vinegar, sugar and tomatoes.
  • Cover and reduce heat. Allow to simmer for 15-20 minutes.
  • Add chickpeas, black beans, lemon juice and parsley and simmer covered for an additional 10 minutes.
  • Garnish with the chopped green onions and serve over hot cooked rice.

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Reviews

  1. This was great! We topped it with cilantro instead of parsley and skipped the rice. Amazing!
     
  2. This was good, but I liked Kozmic Blue's version better. This was a little too acidic for me.
     
  3. This recipe is a great stand-alone dish or it can be served as a side dish. It was a great accompaniment with my stuffed eggplant. I used the cider vinegar; however, next time I might use the red wine vinegar and/or balsamic as the other reviews mentioned. I also added a little cumin to balance out the spices. Made for the Chickpea tag game - May, 2011. Thanks for the post
     
  4. This was delicious. The only thing I am going to do different next time is use balsamic vinegar instead of the cider vinegar. I think it will complement the tomatoes better. Thanks for posting
     
  5. A delightful and flavorful dish! Love it! Even my DH loves it! He would like to have this again with the curry doubled. Made as directed except used red wine vinegar as I was all out of cider vinegar. I also did not serve over rice this time, yet it still held its own. Thanks, Parsley! Made for <b>Vegetarian Recipe Swap #5</b>.
     
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Tweaks

  1. This was great! We topped it with cilantro instead of parsley and skipped the rice. Amazing!
     
  2. This was delicious. The only thing I am going to do different next time is use balsamic vinegar instead of the cider vinegar. I think it will complement the tomatoes better. Thanks for posting
     

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