Let’s begin this week’s entertainment with a short survey. Check all that apply:
_ I cook on a budget.
_ I don’t like spicy food.
_ When I hear “health food” I think “gross.”
_ I’ve never really cooked with beans.
_ I cook for picky eaters.
_ I am a picky eater.
_ I’ve heard of curry, but I’ve never tried it and I don’t think I’d like it.
_ I don’t cook.
OK, I think I covered all the excuses one might come up with for not trying this week’s recipe. And now I’m here to tell you, they won’t work! That’s because this recipe has it all. It’s cheap (probably about $1 per serving), it’s easy (my two-year-old is actually a help when I make this because it’s mostly just stirring), it’s healthy (you can’t go wrong with beans and rice), it’s fast (got 15 minutes? You got dinner), it’s considerate (even those with Minnesota sensibilities will appreciate its gentle flavor and flair. Translation: it’s not spicy at all), and it’s delicious — widely delicious. By that I mean pretty much everyone will like this recipe.
Just beware — there’s something rather addictive about this recipe. It typically shows up every few weeks on my family’s menu, and when it doesn’t, my taste buds will tell me.
Curried Chickpeas and Black Beans
Adapted from Cooking Light Ingredients
• 2 teaspoons vegetable oil
• 1 cup chopped onion
• 1 tablespoon minced peeled ginger root
• 2 teaspoons curry powder
• 1 14.5-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 parsley
• 1 tablespoon lemon juice