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A hearty chickpea stew that features classic Moroccan spices.

2 tsp olive oil
1 diced yellow onion
1 diced carrot
2 cloves garlic, minced
1 jalapeno pepeper, minced
1 cubed gold potato
2 tsp. cumin
1 tsp chili powder
½ tsp ground turmeric
1/8 tsp salt
1 can diced tomatoes
1 can chickpeas, rinsed and drained
1 can vegetable broth

Original recipe found at: www.myrecipes.com

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender.
  3. Stir in potato and next 7 ingredients (through broth).
  4. Bring to a boil.
  5. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
  6. Serve over rice. Top with yogurt, if desired.
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