Moroccan Chickpea Stew

Ingredients

• 15.5 ounce chickpeas rinsed drained canned (garbanzo beans)
• 28 ounce canned tomatoes diced undrained canned
• 1 cup carrots diced ( 1 large)
• 1 teaspoon chili powder 
• 3 cups brown rice hot cooked
• 2  garlic cloves minced
• 2 teaspoons ground cumin 
• 0.5 teaspoon ground turmeric 
• 1  jalapeno minced
• 0.5 cup yogurt plain low-fat
• 2 teaspoons olive oil 
• 0.1 teaspoon salt 
• 14 ounce vegetable broth organic canned (such as Swanson Certified )
• 1 cup onion diced yellow ( 1 medium)
• 1.5 cups yukon gold potatoes cubed peeled

Equipment

• frying pan
• sauce pan
• aluminum foil

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion, carrot, garlic, and jalapeo to pan; saut 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.
3. Serve over rice. Top with yogurt.
4. Wine note: With spicy ethnic cuisine, seek out the German grape gewrztraminer, which yields wines with floral and lychee aromas, as well as natural sweetness that makes a perfect foil to the jalapeo and cumin in the stew. Chateau St. Jean Gewrztraminer 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