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Curried Chickpeas and Black Beans-Low Fat


  • 1 -2teaspoon olive oil
  • 1cup chopped onion (scallion work well too)
  • 1tablespoon minced ginger
  • 2 -3teaspoons 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
  • 1(15 ounce) can black beans, rinsed and drained
  • 1(15 ounce) can chickpeas, rinsed and drained
  • 1⁄3cup chopped fresh cilantro or 1⁄3 cup parsley
  • 1tablespoon fresh lemon juice


  • 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.


  • VegeTara

    I totally forgot to add the lemon juice, but I don’t know that it would have necessarily made this dish any better. Indian food is probably my favorite genre of food, so I make it often. Very few of my dishes ever turn out as well as in a restaurant, though. Most recipes I’ve tried before are decent and I would make them again, but this one blows them all away! This is definitely my new fave curry recipe. Served with Indian Cauliflower

  • ddpd

    Really enjoyed this! I did add a lot of veggies – celery, fennel bulb, mushrooms, leeks, kale. Only because I had them in the fridge. The simplicity of the recipe gave me the confidence to add them. Definitely a keeper! Thank you, Kozmic Blues!

  • CarolinaJane

    A quick and easy dish that’s oh so yummy. I served it with coconut and mango chutney as condiments.

  • LEGG33

    Very tasty! I have been looking for bean/veggie dishes for my DASH diet and this one is a great one. I did add some carrots. Next time I will remember the lemon juice.

  • Wayne & Muffy

    Wonderful and easy to make. I have been cooking East Indian for years and I came across this recipe, and I am glad I did. Thank You Kozmic Blues. The only change I made is I used seven bean mix as I had no black beans. My wife loves beans and she wants this again.
    Nakusp, B.C.

  • kitsunami

    Tasty! I wanted mine a little thicker so I took half and blended it, then added it back in. I also added some cumin and garlic. Yum!

  • *Parsley*

    Just as described; quick, simple and tasty! I love that this uses items that I almost always have in the house. I made this as written, using both the cilantro and the parsley. The fresh lemon juice was a great finishing touch. Thanx for posting this!

  • sofie-a-toast

    Great recipe, lot’s of good flavor! I do feel like it makes way more than the suggested serving size though.

  • lalalucy

    I really enjoyed this. Ate it straight with no rice but I look forward to trying it again with some rice. It was very flavorful and seemed pretty healthy! Didn’t use the cilantro or parsley, and my husband threw in bottled lemon juice before I could remind him we had a fresh lemon, but still tasted wonderful in the end.

  • love4culinary

    DELICIOUS! This is so similar to a chickpea curry that I already make, minus the black beans, and with an addition of garlic. I increased the amount of curry powder to our tastes and I had to use fresh tomatoes as I didnt have any canned available! The lemon juice is essential! Such a quick and delicious dish! Thanks becky! We loved it!