Moroccan Chickpea Stew

INGREDIENTS

2 tsp

olive oil

1 cup

diced onions

1 cup

diced carrots

2 cloves

garlic, minced

jalapeno pepper, minced (if you don't want it too spicy, remove the seeds)

1 1/2 cups

diced potatoes (I didn't peel them because I'm lazy but the original recipe calls for peeling)

2 tsp

cumin

1 tsp

chili powder

1/2 tsp

turmeric

1/8 tsp

sea salt

1 28 ounce can

diced tomatoes, undrained

1 14 ounce can

chickpeas, drained and rinsed

1 14 ounce can

vegetable broth (I've also used chicken broth with great results)

Brown rice

Greek yogurt

Fresh cilantro, chopped