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Serves: 4
Total Calories: 1,636.292
Prep time: 30 minutes
Cook time: n/a
Total time: 30 minutes

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.

MENU:
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

More Recipes from the Lickety Split Meals Cookbook:
Curried Chickpeas and Gingered Black Beans
Skillet Chicken and Vegetables in Wine
Chicken or Salmon Marsala
Hungarian Chicken Paprikash
Easy Succotash Dinner
Broiled Orange Roughy
Salmon Burgers
Unstuffed Peppers
Tofu Fiesta
Grilled Beef or Chicken Teriyaki