Curry Chickpeas and Black Beans Served over cauliflower…

Served over cauliflower…

Makes 4 heaping 1-cup servings

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

1) In a large nonstick pan, heat oil over medium heat. Add onion and ginger. Cook 3 minutes, or until onion starts to soften. Add curry. Stir. Cook 1 minute. Add tomatoes. Stir. Cook until a tiny bit thick, about 1 minute. Add salt, black beans, and chickpeas. Stir. “Cover, reduce heat, and simmer 15 minutes.” Kill heat. Add parsley and lemon juice. Stir. Serve.