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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 -2	teaspoon		0.0	0.0	0.0	0.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
curry powder	2 -3	teaspoons		0.0	0.0	0.0	0.0
tomato	1	can	diced undrained	62.068999999999996	13.7631	3.2384	0.5397
salt				-	-	-	-
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.