Moroccan Chickpea Stew

• 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.
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olive oil, yellow onion, carrot, garlic, pepper, gold potato, ground cumin, chili powder, ground turmeric, salt, tomatoes, chickpeas, vegetable broth, hot cooked brown rice, yogurt

Taken from www.myrecipes.com/recipe/moroccan-chickpea-stew (may not work)