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Moroccan Chickpea Stew
Inspired by: http://www.myrecipes.com/recipe/moroccan-chickpea-stew
Prep Time 30 minutes minutes
Total Time 30 minutes minutes
Servings 4 people
- 1 onion chopped
- 1 carrot grated
- 2 garlic cloves
- 1 yukon
- 400 g chicken breast cut into 1cm pieces (optional)
- 1 tsp cumin ground
- 1 tsp chilli powder
- 1/2 tsp tumeric ground
- 1 can dieced tomatos
- 1 can chick peas rinsed and drained
- 250 ml vegetable broth
- 200 g cous cous
- 250 g natural yogurt
- 4 tbsp olive oil
Heat 2 tbsp olive oil in a large saucepan.
Add onion, carrot, garlic and sauté until tender.
Stir in potato, chickpeas, diced tomatoes, spices, the broth and bring it to a boil.
Cover the saucepan with lead, reduce heat and simmer for about 15 minutes.
In the separate pan preheat the rest of olive oil. Add chicken breast and cook until tender. Set aside.
Stir in fired chicken pieces to the pan with sauce.
Serve with couscous and yogurt on the side