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,