Moroccan Chickpea Stew

By bweber

Ingredients

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

Preparation

Step 1

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. Top with yogurt.