Curried Chickpeas and Black Beans-Low Fat Recipe - Low-cholesterol.Food.com (2024)

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photo by *Parsley*

Reviews

1. 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!

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   love4culinary

2. 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.

   LEGG33

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

   CarolinaJane

4. 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!

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   kitsunami

5. 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!

   *Parsley*

see 49 more reviews

Tweaks

1. I love chickpeas and curries, so I was happy when I saw this recipe! I basically followed the directions except used a tablespoon of hot curry paste instead of powder, added garlic, and omitted the cilantro (dont like it). I ate it with couscous mixed in, mm!. I'll be making this one again!

   Kettch23

2. We loved this! I could just say "ditto" to Yogi's review because I, too, put garlic and cayenne in everything, and I forced myself to at least taste this before doing so. It was perfect just as it was. While I stuck very close to the recipe, I did do a couple things differently. First, I substituted baby butter beans for the chickpeas, just because my DH doesn't like chickpeas too well. Secondly - I made this in a crock pot! I skipped the oil and did not saute the onion or ginger, I just dumped everything but the parsley and lemon juice in, turned it on LOW, and went to work. When I got home 9 hours later, a wonderful aroma greeted me when I opened the door, followed by my husband who whispered, "I snuck some beans...And they are really good!" I put some Jasmine rice on the stove and stirred the lemon juice and parsley (along with a few extra scallions) into the beans, and we were ready. I was afraid it would get too soupy in the CP, but I guess the long cooking time for the beans thickened and balanced out any extra liquid that might've been released. Some time when I am just cooking for me, I will make it will the chickpeas (I love them), and I also think this would work out great for a potluck or buffet, especially in the crockpot. Thank you so much for such an easy and enjoyable recipe!

   Vino Girl

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