This one is from the Bootcamp Buddies board.
1-2 teaspoon olive oil
1 cup chopped onion (scallion work well too)
1 tablespoon minced ginger (or 1/8 tsp ground ginger)
2-3 teaspoons curry powder (for this recipe, I like a milder curry powder that has a bit of fennel seed)
1 (14 1/2 ounce) can diced tomatoes, undrained
salt to taste
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1/3 cup chopped fresh cilantro or parsley
1 tablespoon fresh lemon juice
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.
Makes 4 servings, each with 190.8 calories, 3.1 g fat, 31.9 g carbs (10.3 g fiber), 10.2 g protein - 3 WW/Core friendly by itself.
This was really good, except I bought a can of tomatoes that was twice as big as I needed and didn't realize it until I dumped it all in the pan. Still, I set aside 1 serving to take for lunch tomorrow for Meatless Monday. I'd make this again.
No comments:
Post a Comment