Chickpea stew
A lentil-chickpea stew with sesame, onions, and olives, spiced up with a bit of yoghurt at the end.
Servings: 6
Preparation Time: 12 hours
Ingredients
- 3 cups dry garbanzo beans, soaked overnight
- 1/2 cup dry lentils (red)
- 2 tblsp olive oil
- 1 medium onion, chopped
- 3 medium chili peppers, chopped
- 4 cloves garlic, chopped
- 2 tsp garam masala
- 1/4 cup sesame seeds
- handful of dried celery leaves
- 3 large tomatoes
- 1 can chicken stock
- 6 pitted black olives
- 1/2 cup yogurt
Steps
- Boil the garbanzo beans until soft (about 90 minutes)
- Boil the lentils until soft (about 15 minutes)
- Heat the olive oil in a pan and sauté the onions.
- Stir-fry the peppers, garlic, garam masala, sesame seeds, and celery leaves for a few minutes.
- Liquify the tomatoes in a blender.
- Mix everything except the yoghurt into the crockpot and cook on low for 8-10 hours. Add the yogurt an hour before the stew is to be done.
This spicy little stew combines a number of odd flavors, and then lets them stew slowly in a crock-pot for several hours.
If you have a pressure cooker, you can use that instead of boiling the garbanzo beans. They take forever to boil, but a pressure cooker can soften them in twenty to twenty-five minutes.
Or, if you can really plan ahead, put the garbanzo beans into the crockpot twenty-four hours ahead of time, and put them on high for a full day.
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