Randy Mayor; Leigh Anne Ross
6 servings (serving size: 1 1/3 cups stew, 1/2 cup rice, and about 1 tablespoon yogurt)

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.

How to Make It

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.

Step 2

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

Chef's Notes

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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Ratings & Reviews

May 04, 2015
Love this recipe!  We swap sour cream for the yogurt and baby red potatoes for the yukon gold usually.  We have also swapped chicken broth and added chicken, which, obviously, makes it non-vegetarian.  We go a little heavy on the jalapeno, seeds and I probably use more spices than the recipes calls for (I season to taste.)  This has become a go-to recipe in our house.

veryslowcook's Review

April 09, 2012
A bit bland for my taste, even with two large jalapenos and extra chile powder. Maybe serrano would've given it the spicy kick it seems like it should have.

teacooking's Review

February 07, 2012
I really liked the heartiness and flavor of this dish. I did make a few changes. Used a can of diced tomatoes with zesty jalapeño in place of the fresh jalapeño, and only one 14 oz can. Along with medium spice chili powder from Penzeys, this was spicy enough for us, with just a bit of a kick. With this change, I had everything else in my pantry, so it was quick and easy. Served as is without any starch or the yogurt, but I'm sure both would really turn this into a full meal.

Raynewoman's Review

April 18, 2012

lisam29's Review

January 22, 2011
Easy and quick to make, very good with the yogurt and my 6 year old loved it. I did cook it with the lid off for about five minutes extra to cook out some of the liquid. Served over cous cous & it turned out great.

ClareLP's Review

May 09, 2012

lcmitch76's Review

January 09, 2009
This recipe is wonderful. My husband and I make this all the time. I once substituted a sweet potato for potato and it made it even better. It is relatively easy to make and very flavorful. It also freezes well. We like it best served over whole wheat couscous instead of rice. The yogurt topping is also a must.

Natalie137's Review

April 06, 2011
Delicious! I agree with other reviewers that CL recipes tend to be light on the spice for my taste; I added extra cumin and some paprika. Definitely leave the seeds in the jalapenos and garnish with cilantro; I also used sweet potato instead of Yukon Gold. Once all the prep work is done, this goes together really quickly and the flavor improves over time; makes a great take to work lunch.

becwells's Review

January 14, 2009
I'm enjoying leftovers of this for lunch as I type! It is very good, although I found it to taste more Spanish/Mexican than Moroccan (perhaps I didn't add enough cumin?). We had it with brown rice and no yogurt. Very tasty, just the right amount of spice, and I didn't miss eating meat at all!!

lovegoodfood22's Review

January 14, 2009
This was very good. I added boneless grilled chicken thighs for my husband and he liked it as well. I've made this twice and came back to retrieve the recipe.