SLOW COOKER CHICKPEA AND LENTIL STEW
Serves 6
This hearty stew offers rich flavor at an approachable price. Warm pieces of naan bread make the perfect accompaniment. Ingredients with an asterisk (*) are available as Whole Foods Market Brands.
Ingredients
- 2 tablespoons extra virgin olive oil*
- 1 medium yellow onion, chopped
- 1 chile pepper, such as serrano or jalapeno, stemmed, seeded and chopped, more to taste
- 4 cloves garlic, chopped
- 2 teaspoons garam masala
- 1/4 cup sesame seeds
- 2 (15-ounce) cans garbanzo beans (chick peas),* drained and rinsed
- 1/2 cup dried red lentils
- 1 (28-ounce) can tomato puree
- 2 cups vegetable broth
- 1/4 cup pitted black olives
- 1/2 cup yogurt
Method
Heat olive oil in a pan and sauté the onions. Add peppers, garlic, garam masala and sesame seeds and cook until peppers begin to soften. Combine everything except the yogurt in the slow cooker and cook on low 8 to 10 hours. Add yogurt about 15 minutes before serving.
Nutrition
Per serving: 250 calories (90 from fat), 10g total fat, 1g saturated fat, 5mg cholesterol, 680mg sodium, 33g total carbohydrate (8g dietary fiber, 9g sugar), 11g protein
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