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Ingredientes
- 2 tsp vegetable oil
- 1 c. minced onion
- 1 Tbsp. chopped peeled gingerroot
- 2 tsp curry pwdr
- 14 1/2 ounce diced tomatoes undrained
- 1/8 tsp salt
- 15 ounce black beans rinsed and liquid removed
- 15 ounce chickpeas (garbanzo beans) rinsed and liquid removed
- 1/3 c. minced fresh parsley
- 1 Tbsp. lemon juice
Direcciones
- Heat oil in a large nonstick skillet over medium heat. Add in onion and gingerroot; saute/fry 3 min or possibly till tender. Stir in curry pwdr; cook an additional minute. Add in tomatoes; cook 1 minute or possibly till mix is slightly thickened, stirring occasionally. Add in salt, black beans, and chickpeas; stir well.
- Cover, reduce heat, and simmer 5 min. Remove from heat; stir in fresh parsley and lemon juice.
- Yield: 4 main-dish servings
- (serving size: 1 c.).
- Serving Ideas : Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 4 servings | |
| Calories 808 | |
| Calories from Fat 90 | 11% |
| Total Fat 10.59g | 13% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 113mg | 5% |
| Potassium 2833mg | 81% |
| Total Carbs 139.26g | 37% |
| Dietary Fiber 36.9g | 123% |
| Sugars 17.8g | 12% |
| Protein 45.01g | 72% |
