I'm shocked at the people who say this is bland! I wonder if they are really putting in a whole jalepeno (seeds, membranes and all) or if their other spices are old. I find it very flavorful, and this is a favorite that I make a couple of times a month. I usually serve it over brown rice. I like it spicy, with a dollop of sour cream or yogurt to cut the heat. I'm making it right now to have tomorrow night (like a stew, it's even better the next day). I don't often have white potatoes in the house, so usually use sweet potatoes, and I think it's a nice balance with the heat of the jalepenos.
Moroccan Chickpea Stew
This hearty chickpea stew features classic Moroccan spices like cumin, chili powder, and turmeric. Serve over hot cooked rice and top with yogurt and cilantro.
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- Calories: 251
- Calories from fat: 14%
- Fat: 3.8g
- Saturated fat: 0.6g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1g
- Protein: 7.3g
- Carbohydrate: 47.5g
- Fiber: 6.8g
- Cholesterol: 1mg
- Iron: 2.2mg
- Sodium: 401mg
- Calcium: 97mg
- 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
- 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.
- Wine note: With spicy ethnic cuisine, seek out the German grape gewürztraminer, which yields wines with floral and lychee aromas, as well as natural sweetness that makes a perfect foil to the jalapeño and cumin in the stew. Chateau St. Jean Gewürztraminer 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
Garnish with chopped cilantro and serve over whole wheat couscous instead of brown rice, if you prefer. For milder heat, seed the jalapeño.
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