1. Heat oil in a large, non-stick skillet over medium heat. 2. Add onion and ginger and saute about 3 minutes, or until tender. 3. Add curry powder and stir to coat onions evenly. 4. Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well. 5. Add black beans, chickpeas and salt to taste. 6. Stir to coat beans evenly. 7. Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through. 8. Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice. 9. Serve warm. 10. This dish goes nicely over some jasmine or basmati rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
