Moroccan Chickpea Stew

Makes 6 servings

ingredients

2 tsp. olive oil
1 cup yellow onion, diced
1 cup carrot, diced
2 cloves garlic, minced
1 1/2 cups Yukon gold potatoes, peeled and cubed (~1 large potato)
2 tsp. cumin
1 tsp. chili powder
1/2 tsp. tumeric
1/8 tsp. salt
28 oz. can diced tomatoes, undrained
15 1/2 oz. can chickpeas, drained and rinsed
14 oz. can vegetable broth

directions

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, and garlic; saute 6 minutes. Stir in potato, cumin, chili powder, tumeric, salt, tomatoes, chickpeas, and broth. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Serve over rice and top with 1 Tbl. low-fat yogurt.

Source: Christin