Curried Chickpeas And Black Beans Low Fat Recipes

CHICKPEA CURRY

Steps:

• Heat oil in a large frying pan over medium heat, and fry onions until tender.
• Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Place the turkey in a skillet over medium heat, and cook until evenly brown.
• Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

CURRIED CHICKPEAS AND BLACK BEANS

Steps:

• 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.

CURRIED CHICKPEAS AND BLACK BEANS-LOW FAT

Steps:

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

CHICKPEA CURRY WITH RICE

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
• Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.