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Curried Chickpeas and Gingered Black Beans

Serves: 4
Total Calories: 1,636.292
Prep time:
Cook time:
Total time:


1/2 cup whole grain instant brown rice dry
1 cup water
1 head broccoli cleaned and cut into florets
12 baby carrots
1 small onion
1 tablespoon olive oil
2 teaspoons ginger (fresh grated is best)
2 teaspoons curry powder
1 (14 1/2-ounce) can diced tomato no salt added
1 (15-ounce) can garbanzo beans rinsed and drained
1 (15-ounce) can black beans rinsed and drained
1/3 cup chopped fresh parsley (opt)
1 tablespoon lemon juice (opt)


1. Place rice and water in microwave-safe dish. Add broccoli and carrots to rice. Cover, place in microwave and cook on high until tender, about 10 minutes.
2. Cut onion into small wedges. Heat oil over medium-high heat in large nonstick skillet. Add onion and spices. Cook 2 minutes.
3. Add remaining ingredients (minus lemon juice) to skillet and simmer 5 minutes.
4. Stir in lemon juice just before serving. Serve bean mixture over the rice and vegetables.
5. Try a small scoop of lemon sorbet for dessert.

Curried Chickpeas and Gingered Black Beans
Brown Rice
Broccoli & Carrots
Lemon Sorbet

Nutritional Facts:

Serves: 4
Total Calories: 1,636.292
Calories from Fat: 261

This Curried Chickpeas and Gingered Black Beans recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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