Slow Cooker Chickpea and Lentil Stew

Serves 6
Time 8 hrs 15 min
Slow Cooker Chickpea and Lentil Stew

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

Special Diets:

VegetarianVegetarian

Ingredients

    2 tablespoonsextra-virgin olive oil
    1yellow onion, chopped
    1chile pepper, such as serrano or jalapeño, seeded and chopped, plus more to taste
    4 clovesgarlic, chopped
    2 teaspoonsgaram masala
    1/4 cupsesame seeds
    2 cans (15-ounce)garbanzo beans (also called chickpeas), drained and rinsed
    1/2 cupdried red lentils
    1 can (28-ounce)tomato puree
    2 cupslow-sodium vegetable broth
    1/4 cuppitted black olives
    1/2 cupnonfat plain yogurt

Exclusively for Prime members in select ZIP codes.

Method

Heat olive oil in a pan over medium-high 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. Stir in yogurt about 15 minutes before serving.

Nutritional Info

Serving Size

Calories

250

Total Fat

10g

Saturated Fat

1g

Cholesterol

5mg

Sodium

680mg

Total Carbohydrate

33g

Dietary Fiber

8g

Total Sugars

9g

Protein

11g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.