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  • 2 teaspoons olive oil
  • 1 cup diced yellow onion (about 1 medium)
  • 1 cup diced carrot (about 1 large)
  • 2 garlic cloves, minced
  • 1 jalapeΓ±o 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

How to Make It

Step 1

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeΓ±o to pan; sautΓ© 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.

Step 2

Wine note: With spicy ethnic cuisine, seek out the German grape gewΓΌrztraminer, which yields wines with floral and lychee aromas, as well as natural sweetness that makes a perfect foil to the jalapeΓ±o and cumin in the stew. Chateau St. Jean GewΓΌrztraminer 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

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