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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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
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