This recipe was printed in Cooking Light's November 2007 issue, but it is originally from The Great American Detox Diet by Alexandra Jamieson. Who is that, you ask? She is Morgan Spurlock's wife. The cookbook is to help people wean off the typical American fast food diet and cleanse themselves of all the ickiness that comes along with that. It is based on what she fed Morgan Spurlock after he did his experiment for Super Size Me. I thought that was cool so I decided to try it.
It was a yummy meal. We always like Moroccan-flavored things, and we love chickpeas and potatoes. It was really good. However, it wasn't particularly special, in that it didn't set itself apart from other Moroccan stew recipes we've made. We probably won't make it again, but it is a good, solid recipe.
Moroccan Chickpea Stew
Garnish with chopped cilantro and serve over whole wheat couscous instead of brown rice, if you prefer. For milder heat, seed the jalapeño.
2 teaspoons olive oil
1 cup diced yellow onion (about 1 medium)
1 cup diced carrot (about 1 large)
2 garlic cloves, minced
1 jalapeño 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
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 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.
Yield: 6 servings