Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 Slow Cooker Chickpea and Lentil Stew 2 tablespoons extra virgin olive oil 1 medium yellow onion, chopped 3 medium chile peppers, chopped 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 diced tomatoes with green chili's 2 cups vegetable stock 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 yogurt, on the stove top and bring to a boil. Then pour into your preheated crockpot and cover. Cook on low 8 to 10 hours. Add yogurt about 15 minutes before serving. I prefer to just a dollop of yogurt to each bowl. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2009 Report Share Posted January 8, 2009 Oh, that sounds wonderful, thank you. Namasté Sue Quote Link to comment Share on other sites More sharing options...
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