Moroccan Chickpea Stew
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 people
Moroccan Chickpea Stew
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Inspired by: http://www.myrecipes.com/recipe/moroccan-chickpea-stew
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Ingredients
- 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
Instructions
- 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
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