Curried Chickpeas and Black Beans-Low Fat Recipe 🍲

Overview:

Name: Curried Chickpeas and Black Beans-Low Fat
Cook Time: 10 minutes
Prep Time: 5 minutes
Total Time: 15 minutes
Description: This quick and simple vegetarian curry boasts loads of flavor, ample protein, and minimal fat content. It’s perfect for those seeking a healthy and delicious meal option. Utilize a flavorful, mild curry powder or create your own blend for the best results. Adjust the spice level according to your preference by incorporating cayenne or crushed red pepper.
Recipe Category: Curries
Keywords: Black Beans, Beans, Asian, Indian, Vegan, Low Cholesterol, Healthy, < 15 Mins, Beginner Cook, Stove Top, Easy, Inexpensive

Nutritional Information:

Calories: 281
Fat Content: 3.2g
Saturated Fat Content: 0.5g
Cholesterol Content: 0mg
Sodium Content: 326.9mg
Carbohydrate Content: 51.8g
Fiber Content: 13.8g
Sugar Content: 4.6g
Protein Content: 13.7g

Ingredients:

Quantity	Ingredient
1-2	Olive oil
1	Onion
1	Ginger
2-3	Curry powder
1 can	Diced tomatoes
To taste	Salt
1 can	Black beans
1 can	Chickpeas
1/3 cup	Fresh cilantro or parsley
1	Fresh lemon juice

Instructions:

Heat Oil: Start by heating olive oil in a large, non-stick skillet over medium heat.
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Saute Onion and Ginger: Add finely chopped onion and ginger to the skillet and sauté for about 3 minutes, or until they become tender and fragrant.
Incorporate Curry Powder: Sprinkle curry powder over the onions and ginger, stirring well to ensure even coating.
Add Tomatoes: Pour in the diced tomatoes along with their juices, and cook for 1-2 minutes until the mixture slightly thickens, stirring occasionally.
Integrate Beans: Add drained and rinsed black beans and chickpeas to the skillet. Season with salt according to your taste preferences.
Simmer: Stir the beans until they are evenly coated with the curry mixture. Cover the skillet, reduce the heat, and allow the curry to simmer for about 5 minutes or until the chickpeas are heated through.
Finish with Herbs and Lemon Juice: Turn off the heat, then stir in freshly chopped cilantro or parsley, and squeeze in the fresh lemon juice for a burst of citrusy flavor.
Serve: Serve the curried chickpeas and black beans warm, either on their own or over a bed of fragrant jasmine or basmati rice for a complete meal.

Serving Suggestions:

Garnish with additional fresh herbs for a vibrant presentation.
Pair with warm naan bread or pita for a delightful texture contrast.
Accompany with a side of cooling cucumber yogurt sauce to balance the spices.
Enjoy alongside a refreshing salad dressed with a tangy vinaigrette.

Tips:

To enhance the flavor, toast the curry powder in the skillet for a minute before adding other ingredients.
For added creaminess, stir in a dollop of coconut milk or yogurt before serving.
Customize the recipe by incorporating your favorite vegetables such as spinach, bell peppers, or cauliflower.
Make a larger batch and store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer-term enjoyment.

Conclusion:

This Curried Chickpeas and Black Beans-Low Fat recipe is a delightful fusion of flavors and textures that will tantalize your taste buds while nourishing your body with wholesome ingredients. Whether you’re a beginner cook or a seasoned chef, this dish is quick, easy, and sure to become a staple in your recipe repertoire. Enjoy the goodness of this hearty and healthy curry for a satisfying meal any day of the week!