Slow Cooker Chickpea and Lentil Stew

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

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.