Chickpea and Lentil Bangladesh Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chickpea and Lentil Bangladesh Stew calories by ingredient


Introduction

I made this last week and it was easy, good, filling, and fairly inexpensive. It’s from a flyer from Whole Foods, which estimated the cost at $2.48 / serving. It lasts for days; it’s the kind of thing you can make in a half-hour (and then put in the crock pot) and you have gloppy tasty food for days. The most difficult thing is just bothering to get the ingredients. I have it on pasta (I used bow noodles, but any noodles would do); you could also have it on rice. Or glop it onto a piece of toast. And you could add frozen peas to the recipe, or probably most any other veggie. And maybe diced potatoes. It says to serve it with warm naan or another bread. I skipped that part.

 I made this last week and it was easy, good, filling, and fairly inexpensive. It’s from a flyer from Whole Foods, which estimated the cost at $2.48 / serving. It lasts for days; it’s the kind of thing you can make in a half-hour (and then put in the crock pot) and you have gloppy tasty food for days. The most difficult thing is just bothering to get the ingredients. I have it on pasta (I used bow noodles, but any noodles would do); you could also have it on rice. Or glop it onto a piece of toast. And you could add frozen peas to the recipe, or probably most any other veggie. And maybe diced potatoes. It says to serve it with warm naan or another bread. I skipped that part.
Number of Servings: 6

Ingredients

    2 Tablespoons olive oil

    1 medium onion, chopped

    3 medium chile peppers, chopped

    4 cloves garlic, chopped

    2 teaspooons garam masala

    ¼ cup sesame seeds

    2 15-ounce cans garbanzo beans (chick peas)

    ½ cup dried red lentils

    1 28-ounce can tomato puree

    2 cups vegetable stock

    ¼ cup pitted black olives

    ½ cup plain yogurt



Directions

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.