Moroccan Chick Pea Stew

Cooking Light

  • 2 tsp. olive oil
  • 1 cup  yellow onion, diced
  • 1 cup carrot, diced
  • 2 cloves garlic, minced
  • 1 jalopeno pepper, minced
  • 1 ½ cups Yukon gold potatoes, peeled and cubed
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp tumeric
  • 1/8 tsp salt
  • 1 28 oz. can diced tomatoes, undrained
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 14 oz can broth
  • 3 cups hot, cooked brown rice (or couscous)
  • ½ cup plain yogurt
  • chopped cilantro, for garnish

1.  Heat oil in large saucepan over medium heat.  Add onion, carrot, garlic and jalopeno, sauté 6 minutes, until tender.
2. Stir in potatoe and next 6 ingredients (through broth).  Bring to boil, cover, reduce heat, simmer 15 minutes or until potatoe is tender.
3. Serve, over rice or couscous.  Top with yogurt cilantro.

Serves 6

Cal. 251.  Fat 3.8g   Fiber: 6.8 g,

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This entry was posted in Carrot, Chic Peas, Garlic, Potatoes, Rice, Soup, Tomatoes. Bookmark the permalink.

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