I made this Moroccan Chickpea Stew for dinner. I tried to introduce different cuisine at home.

You can have this Moroccan Chickpea Stew with steamed rice or couscous.

We had it with some grilled lamb and couscous. Well, my boys love the lamb but not so much of the stew especially Nanzaro, He does not like tomatoes at all. Arkensen is more open minded to try new food.

Ingredients

• 2 teaspoons olive oil
• 1 cup diced onion (about 1 medium)
• 1 cup diced carrot
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeds removed, minced
• 1 1/2 cups cubed peeled potato (about 1 large)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground turmeric
• salt to taste
• 1 (28-ounce) can diced tomatoes, undrained
• 1 (15.5-ounce) can chickpeas, rinsed and drained
• 1 (14-ounce) can vegetable broth

Source: this recipe is adapted from myrecipes.com.

Instructions

Prepare all the ingredients.

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 seasonings and saute until fragrant.

Add in the rest of the ingredients. Bring to a boil. Cover, reduce heat and simmer 15 mintes or until potato is tender.Serve over couscous.

To prepare couscous: The ratio of couscous and water I use is 1 to 1 1/4 cups. To prepare the couscous, bring water to a boil, add some olive oil and season with some salt. Add couscous and give it a quick stir. Remove from heat and let sit for 10 minutes, covered. Fluff with fork before serving.