Chickpea and Lentil Bangladesh Stew
- Number of Servings: 6
Ingredients
2 Tablespoons olive oil1 medium onion, chopped3 medium chile peppers, chopped4 cloves garlic, chopped2 teaspooons garam masala¼ cup sesame seeds2 15-ounce cans garbanzo beans (chick peas)½ cup dried red lentils1 28-ounce can tomato puree2 cups vegetable stock¼ cup pitted black olives½ cup plain yogurt
Heat olive oil in a pan and sauté the onions. Add peppers, garic, 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 srving. Serve with warm naan or another bread. Serves six.
NOTES: I used only one-half a chile pepper; it was kind of bland. Garam Masala can be found in a decent-sized supermarket (or Indian foods store) or Zanzibar, where mine came from. Dried Red lentils are in most supermarkets. (I’m not sure the more common brown lentils would work as well; it’s not just a matter of color). Plain yogurt: I use the non-fat; I’m not sure it makes any difference in taste.
Number of Servings: 6
Recipe submitted by SparkPeople user BGERSTENZANG.
NOTES: I used only one-half a chile pepper; it was kind of bland. Garam Masala can be found in a decent-sized supermarket (or Indian foods store) or Zanzibar, where mine came from. Dried Red lentils are in most supermarkets. (I’m not sure the more common brown lentils would work as well; it’s not just a matter of color). Plain yogurt: I use the non-fat; I’m not sure it makes any difference in taste.
Number of Servings: 6
Recipe submitted by SparkPeople user BGERSTENZANG.
Nutritional Info Amount Per Serving
- Calories: 436.5
- Total Fat: 10.4 g
- Cholesterol: 1.2 mg
- Sodium: 515.9 mg
- Total Carbs: 70.1 g
- Dietary Fiber: 7.1 g
- Protein: 17.0 g
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