Slow Cooker Chickpea and Lentil Stew
- Number of Servings: 6
Ingredients
2 tablespoons extra virgin olive oil*1 medium yellow onion, chopped1 chile pepper, such as serrano or jalapeno, stemmed, seeded and chopped, more to taste4 cloves garlic, chopped2 teaspoons garam masala1/4 cup sesame seeds2 (15-ounce) cans garbanzo beans (chick peas),* drained and rinsed1/2 cup dried red lentils1 (28-ounce) can tomato puree2 cups vegetable broth
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 in the slow cooker and cook on low 8 to 10 hours.
Serving Size: makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AVHIENDA8.
cook until peppers begin to soften. Combine everything in the slow cooker and cook on low 8 to 10 hours.
Serving Size: makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AVHIENDA8.
Nutritional Info Amount Per Serving
- Calories: 371.6
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,655.1 mg
- Total Carbs: 60.7 g
- Dietary Fiber: 13.7 g
- Protein: 13.7 g
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