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.
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
How to Make It
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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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.
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.
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.
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.
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.
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!!