Chickpea and Lentil Stew

This recipe was my first chance to use Britney's Crock Pot (also known as a slow cooker, which I learned today)! I've had it cooking since 10AM this morning and it supposedly should be done around 8PM tonight. Since I babysit at 8, I'll turn it off before then. The only changes I added to this recipe were an Indian masala stewing sauce I bought at Whole Foods, omitted the yogurt and also the sesame seeds. I tried a little of it and thought it was a bit spicy so I added more water. Oh and speaking of water, in general, whenever a recipe calls for vegetable broth, I almost always use water because it's free and we're shopping/cooking/eating/living on a budget here!

Chickpea and Lentil Stew

http://www.wholefoodsmarket.com/recipes/2325

Serves 6
This hearty stew offers rich flavor at an approachable price. Warm pieces of naan bread make the perfect accompaniment.

Ingredients
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--used the jar of stewing masala instead
1/4 cup sesame seeds --didn't use, they would get lost in the soup I felt
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 --skipped
1/4 cup pitted black olives
1/2 cup yogurt--skipped

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 the yogurt in the slow cooker and cook on low 8 to 10 hours. Add yogurt about 15 minutes before serving.

Nutrition
Per serving (about 15oz/429g-wt.): 250 calories (90 from fat), 10g total fat, 1g saturated fat, 5mg cholesterol, 680mg sodium, 33g total carbohydrate (8g dietary fiber, 9g sugar), 11g protein

Soup with polenta rounds for dinner Saturday night!