diff --git a/docs/food_related/dishes/Slow Cooker Lentil & Chickpea Curry.md b/docs/food_related/dishes/Slow Cooker Lentil & Chickpea Curry.md
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 - **Storage**: The curry stores well in the refrigerator for up to 4 days and often tastes even better the next day as flavors meld.
 - **Spice Levels**: Adjust the chili powder to suit your heat preference.
 
-**Relish the deep flavors and heartwarming vibes of this Slow Cooker Lentil & Chickpea Curry!**
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+**Relish the deep flavors and heartwarming vibes of this Slow Cooker Lentil & Chickpea Curry!**
+
+---
+
+# Slow Cooker Lentil & Chickpea Curry
+
+## Flavor Development
+Enjoy the rich flavors developed through slow cooking, reminiscent of aromatic dishes like Thai Green Curry.
+
+## Ingredients
+
+### Legumes
+- 1 cup green or brown lentils, rinsed, soaked overnight, and drained
+- ½ cup chickpeas, rinsed, soaked overnight, and drained
+
+### Veggies
+- 1 large onion, finely chopped
+- 2 large tomatoes, chopped (or a 14 oz can of diced tomatoes)
+- 1 bell pepper, chopped (any color)
+- 3 garlic cloves, minced
+- 1-inch ginger, minced
+
+### Liquid
+- 3 cups vegetable or chicken broth (adjusted for slow cooker evaporation)
+- 1 can (13.5 oz) coconut milk
+
+### Seasonings/Spices
+- 2 tsp garam masala
+- 1 tsp turmeric powder
+- 1 tsp cumin seeds
+- 1 tsp coriander seeds
+- ½ tsp red chili flakes (adjust to taste)
+- Salt to taste
+
+### Finishing Touches
+- Juice of 1 lemon
+- Fresh cilantro, chopped for garnish
+- Toasted almonds or cashews for crunch (optional)
+
+## Instructions
+
+1. **Layering for Flavor**: Place onions, tomatoes, bell pepper, garlic, and ginger in the slow cooker.
+2. **Adding Legumes**: Add the soaked and drained lentils and chickpeas.
+3. **Infusing Spices**: Toast cumin and coriander seeds until fragrant, crush lightly, and add to the cooker with garam masala, turmeric, chili flakes, and salt.
+4. **Adding Liquids**: Pour in broth to cover ingredients. Layer coconut milk on top without stirring.
+5. **Cooking**: Cook on LOW for 8-10 hours, allowing flavors to fully develop.
+6. **Finishing**: Stir in lemon juice before serving and adjust seasoning if necessary.
+7. **Garnish & Serve**: Garnish with fresh cilantro and toasted nuts. Serve hot.
+
+## Serving Size and Accompaniments
+
+- **Servings**: This recipe makes about 6 servings.
+- **Accompaniments**: 
+  - **Rice**: Basmati or jasmine rice pairs wonderfully with this curry, providing a neutral base that complements the rich flavors.
+  - **Bread**: Serve with naan, roti, or other flatbreads for a traditional experience.
+  - **Salad**: A simple cucumber or mixed greens salad with a light dressing can offer a refreshing contrast.
+  - **Yogurt**: A dollop of plain yogurt on top can add creaminess and help balance the spices.
+
+## Slow Cooker Tips
+
+- **Flavor Infusion**: Spices develop and meld over the long cooking time, enhancing the dish's overall flavor profile.
+- **Tenderness**: Lentils and chickpeas become perfectly tender, absorbing the spiced broth.
+- **Ease of Preparation**: A minimal preparation recipe perfect for busy days.
+- **Next-Day Flavor**: Often more flavorful when reheated, making it excellent for leftovers.
+
+## Notes
+
+- **Adjustable Spice**: Tailor the heat level with chili flakes to your preference.
+- **Creaminess Option**: Blend a portion of the curry for a creamier texture if desired.
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