Moroccan Chickpea Stew

Moroccan Chickpea Stew
Photo by Randy Mayor

Ingredients

  • 1 cup diced yellow onion (about 1 medium)
  • 1/8 teaspoon salt
  • 1 cup diced carrot (about 1 large)
  • 1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 teaspoon chili powder
  • 2 garlic cloves, minced
  • + 8 more ingredients
    • 1 jalapeño pepper, minced
    • 1 ½ cups cubed peeled Yukon gold potato, about 1 large
    • ½ teaspoon ground turmeric
    • 2 teaspoons olive oil
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
    • ½ cup plain low-fat yogurt
    • 2 teaspoons ground cumin
    • 3 cups hot cooked brown rice

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over rice. ...

View full recipe at My Recipes

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