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