1 -2 teaspoon olive oil
1 cup chopped onion (scallion work well too)
1 tablespoon minced ginger
2 -3 teaspoons 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
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chickpeas, rinsed and drained
1⁄3 cup chopped fresh cilantro or 1⁄3 cup parsley
1 tablespoon 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.
This dish goes nicely over some jasmine or basmati rice.