What's for dinner...

Slow Cooker Lentil and Chickpea Stew
{not to be confused with the original chickpea curry}


2 tablespoons grapeseed oil
1 medium yellow onion, chopped
3 medium chile peppers, chopped
4 cloves garlic, chopped
2 teaspoons garam masala
2 (15-ounce) cans garbanzo beans (chick peas),* drained and rinsed
1/2 cup dried red lentils
1 (28-ounce) can pureed diced tomatoes
2 cups vegetable stock
1/4 cup pitted black olives
1/2 cup coconut milk


Heat oil in a pan and sauté the onions. Add peppers, garlic, garam masala and cook until peppers begin to soften. Combine everything except the coconut milk in the slow cooker and cook on low 8 to 10 hours. Add coconut milk about 15 minutes before serving.
Serve over rice.

I found this recipe from Whole Foods and changed just a few things. {grin} Now we have TWO delicious curried chickpea recipes!


No comments:

Post a Comment

Thank you for blessing me with your words!