Moroccan Chickpea Stew Recipe

Name: Moroccan Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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

Servings: persons

2 teaspoons olive oil
1 cup diced yellow onion (about 1 medium)
1 cup diced carrot (about 1 large)
2 garlic cloves, minced
1 jalapeno 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

1
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeno to pan; saute 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 gewurztraminer, which yields wines with floral and lychee aromas, as well as natural sweetness that makes a perfect foil to the jalapeno and cumin in the stew. Chateau St. Jean Gewurztraminer 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
3
Garnish with chopped cilantro and serve over whole wheat couscous instead of brown rice, if you prefer. For milder heat, seed the jalapeno.
4
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5
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.

798

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 cup diced yellow onion (about 1 medium), 1 cup diced carrot (about 1 large), 2 garlic cloves, minced, and more.

Yes, Moroccan Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chickpea Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions