I’m going to let you in on a secret. I kinda hate chickpeas. When I see chickpeas in a recipe, I always think “yum” but really, I’m not the biggest fan. Now, I do love a good hummus and even the occasional falafel, but garbanzos in their natural form just don’t do it for me. This recipe is one of the few exceptions. I’m not sure if it’s because the other stronger, bolder flavors overpower the chickpeas or if it’s because the chickpeas are cooked through. Regardless, it’s one of my favorite ways of eating chickpeas.
I love this recipe because you can toss in any extra veggies you might have on hand and adjust the spices to your heat level. When I make this recipe, I usually use chopped baby carrots, since it’s what we generally have, and fire-roasted canned tomatoes. The extra bit of smokiness in the tomtoes adds an extra layer of flavor that I love. We generally serve this stew over brown rice or couscous. But it would also be delicious as a stew with a warmed-through pita or even some naan. This is one of our Meatless Monday go-tos, and can easily be made vegan by omitting the yogurt or sour cream topping.
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 cup cubed Yukon gold potato, about 1 medium
1 cup cubed sweet potato, about 1 small
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground turmeric
1/4 teaspoon salt
1 (28-ounce) can diced tomatoes, undrained (I used fire roasted)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14-ounce) can vegetable broth
1/2 cup plain Greek yogurt or sour cream
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 sweet potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender. Serve over rice or couscous in individual bowls. Top with yogurt or sour cream.