Moroccan Chickpea Stew

Name: Moroccan Chickpea Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 439 grams chickpeas (garbanzo beans), rinsed and drained; 794 grams diced tomatoes, undrained; 237 milliliters diced carrot (about 1 large); 1 teaspoon chili powder; 710 milliliters hot cooked brown rice; 2 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoons ground turmeric; 1 jalapeño pepper, minced; 118 milliliters plain low-fat yogurt; 2 teaspoons olive oil; 0 teaspoons salt; 397 grams organic vegetable broth (such as Swanson Certified Organic); 237 milliliters diced yellow onion (about 1 medium); 355 milliliters cubed peeled Yukon gold potato, about 1 large

You can never have too many soup recipes, so give Moroccan Chickpe It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event.

Instructions

Heat olive oil in a large saucepan over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add onion, carrot, garlic, and jalapeo to pan; saut 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.

Ingredients you will need

Carrot

Garlic

Potato

Broth

Onion

Equipment you will use

Frying Pan

Serve over rice. Top with yogurt.

Ingredients you will need

Yogurt

Rice

Wine note: With spicy ethnic cuisine, seek out the German grape gewrztraminer, which yields wines with floral and lychee aromas, as well as natural sweetness that makes a perfect foil to the jalapeo and cumin in the stew. Chateau St. Jean Gewrztraminer 2006 ($15), from Sonoma, California, offers classic honeysuckle and melon aromas, with a spice-friendly sweetness and snappy acidity that adds texture to the dish. -Jeffery Lindenmuth

Ingredients you will need

Lychee