Scrape the paste into a large bowl.
Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine.
Stir in kidney beans, chickpeas, carrot, parsley and mint.
Serve at room temperature or cold.
Tip
Try homemade beans instead of canned.
Start with 1 pound of any jot down of dry beans and rinse well.
Place in a large bowl and cover with 2 inches of cold water.
Let soak at least 8 hours or overnight.
Remove from heat and let stand, covered, for 1 hour.)
Drain the beans, transfer to a large pot and cover with 3 inches cold water.
Bring to a boil, skimming off any foam.
(Use about 1 teaspoon salt per pound of beans.)
Refrigerate beans in their cooking liquid for up to 1 week or freeze for up to 3 months.
Stir in mint just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
