Moroccan Chickpea Stew
2t EVOO : saute' 1c red onion diced
1c carrot diced
2 cloves garlic diced
add: 1 1/2 c. sweet potato diced
2t harissa or other hot chile relish
2t cumin ground
1/2 - 1 t salt
1 t chili powder
1/2 t turmeric (if you have a Moroccan spice blend also add 1-2 tsp)
add: 28 oz can crushed tomatoes
15 oz can chickpeas
14 oz chicken or vegetable broth
simmer till potatoes are tender. 30 min. serve over Basmati rice and garnish w/ yogurt and cilantro and pita bread
