Chickpea stew

Ingredients

1 cup diced yellow onion (1 medium)
1 cup diced carrot (1 large)
2 garlic cloves, minced
1 jalepeno pepper, minced
1-1/2 cups gold potato (1 large)
2 teas ground cumin
1 teas chili powder
1/2 teas tumeric
1/8 teas salt
1 can tomatoes, undrained, (28oz)
1 can chickpeas, rinsed and drained
1 can organic veg broth (14 oz)

Instructions

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic and jalepeno to pan. Saute 6 mins or until tender. Stir in all other ingredients. Bring to a boil. Cover, reduce heat and simmer for 15 mins or until potatoes are tender.

Serve over rice , top with yogurt.