The Recipe
Moroccan Chickpea Stew
COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
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Ingredients
DESCRIPTION
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
NUTRITION
Calories | 251 | 13% | |
Cholesterol | NaN | NaN% | |
Carbohydrates | NaN | NaN% | |
Fat | 0 | 0% | |
Protein | NaN | NaN% |
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