Ingredients
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2 tablespoons olive oil
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1 cup onion, chopped
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2 garlic cloves, minced
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2 teaspoons fresh ginger, minced
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2 teaspoons curry powder
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1 teaspoon turmeric
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1/8 teaspoon salt
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3 tablespoons cider vinegar
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1/2 teaspoon sugar
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1 (15 ounce) can diced tomatoes
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1 (15 ounce) can chickpeas, drained and rinsed
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1 (15 ounce) can black beans, drained and rinsed
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1 tablespoon lemon juice
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1/3 cup fresh parsley, chopped
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3 green onions, chopped for garnish
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hot cooked rice
Instructions
- Heat oil in a large pan over medium heat and saute onions, garlic and ginger until onions are tender, about 5 to 6 minutes.
- Add the curry powder, turmeric, salt, cider vinegar, sugar and tomatoes.
- Cover and reduce heat. Allow to simmer for 15-20 minutes.
- Add chickpeas, black beans, lemon juice and parsley and simmer covered for an additional 10 minutes.
- Garnish with the chopped green onions and serve over hot cooked rice.