Chickpea and Lentil Stew

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 medium chile peppers, chopped (I use sweet peppers)
4 cloves garlic, chopped
2 teaspoons garam masala
1/4 cup sesame seeds
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 stock
1/4 cup pitted black olives
1/2 cup yogurt (optional)

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

I found this recipe on the Whole Foods website

Welcome to the Coop Blog!

Nikki had a great idea to start a blog so here goes. Each of you are authors, so you can add your entries each week. For starters, here are the meals from the last two days:

On Tuesday, Nikki prepared Chick Pea lentil stew with rice and salad. I loved this dish and want the recipe. I could have eaten twice the amount that was there it was so yummy...great job Nikki. (We added some leftover carrot salad to the green salad Nikki sent so that is where the splash of orange comes from!)



Wednesday's meal from Leah had a Thai thing going with spring rolls with peanut sauce and Stir fried vegetables and rice. The portions were great and the food was tasty.



Up next is Shelley's quinoa noodle stir fry with green beans and zucchini(+/-tofu), and a kale salad. Sounds delish.

Talk to you again soon!