Appetizers / Soups / Salads

Moroccan Chickpea Stew is for Soup.

Moroccan Chickpea Stew takes 10 minutes to prepare.

Moroccan Chickpea Stew takes 35 minutes to cook.

Moroccan Chickpea Stew makes 6 servings.

The ingredients for Moroccan Chickpea Stew are:

2 tsp olive oil
1 med yellow onion, diced (approx 1 c.)
1 c. diced carrot (approx 1 large or 2 med carrots)
2 garlic cloves (or 2 tsp dehydrated garlic)
1 jalape?o pepper, diced (seeds and ribs removed -use GLOVES!)
1.75 c. veggie broth
1.5 c. diced yukon gold potato (approx 1 lg)
2 tsp. ground cumin
1 tsp. chili powder
0.5 tsp. turmeric
0.25 tsp salt
1 (28 oz. can) diced tomatoes, undrained (I use no salt added)
1 (16 oz. can) chickpeas, drained and rinsed
3 c. how cooked brown rice (can use basmati)
1/2 cup plain greek yogurt (I use Fage 0%)
Chopped cilantro -6 tbs approx

Here is how you make Moroccan Chickpea Stew:

1. Heat large sauce pan over med/high heat. Add olive oil and coat pain. Saut? onion, carrot, garlic and jalape?o for 6 minutes or until tender (and onion is translucent). 2. In a separate pan, cook rice according to directions to yield 3 cups cooked rice. 3. Stir in broth, potato, cumin, chili powder, turmeric, salt, tomatoes and chickpeas. Bring to a boil, then cover and reduce heat to a simmer until potato is tender. 4. Place 1/2 c. rice off to one side of the bowl then add stew. Top with yogurt and fresh or dried cilantro (I use fresh). Enjoy! :DServing Size: 6 Servings, approx 1 1/2 cups each plus 1/2 cup cooked riceNumber of Servings: 6Recipe submitted by SparkPeople user FAT_NO_MORE_MN.

The nutritional information for Moroccan Chickpea Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 234.5

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 378.8 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 7.2 g
• Protein: 7.2 g

The dietary needs meet for Moroccan Chickpea Stew is Vegetarian