Curried Chickpeas and Black Beans

This was a great meal that came together in just minutes (which is always a good thing!).

Curried Chickpeas and Black Beans
Cooking Light

2 teaspoons vegetable oil
1 cup chopped onion
1 tablespoon minced peeled gingerroot
2 teaspoons curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1/8 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup chopped fresh parsley
1 tablespoon lemon juice

Heat oil in a large nonstick skillet over medium heat. Add onion and gingerroot; sauté 3 minutes or until tender. Stir in curry powder; cook an additional minute. Add tomatoes; cook 1 minute or until mixture is slightly thickened, stirring occasionally. Add salt, black beans, and chickpeas; stir well. Cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in fresh parsley and lemon juice. Serve warm.

4 servings

Cucumber Raita Sauce
Cooking Light

1 (16-ounce) carton plain fat-free yogurt
1 cup chopped seeded peeled cucumber
1 cup chopped seeded tomato
1/2 cup minced red onion
1/4 cup chopped fresh mint
1 teaspoon ground cumin
1/2 teaspoon salt

Spoon yogurt onto several layers of paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a bowl using a spatula; stir in remaining ingredients. Cover and chill 2 hours; stir before serving.
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