Chickpea & Lentil Stew

  • 2 T. olive oil
  • 1 onion chopped
  • 3 chile pepper chopped
  • 2 garlic cloves minced
  • 2 t. garam masala
  • 1/4 c. sesame seeds
  • 2 cans chickpeas
  • 1/2 c. dried red lentils
  • 1 28 oz. can tomato puree
  • 2 c. vegetable stock
  • 1/4 c. chopped black olives
  • 1/2 c. yogurt

Saute onions with olive oil in pan. Add peppers, garlic, garam masala and sesame seeds. Cook until peppers soften. Combine everything except yogurt in slow cooker and cook on low 8 to 10 hours. Add yogurt 15 min. before serving. Serve with warm naan. Serves 6.

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