Moroccan Chickpea Stew

Ingredients

• Olive oil
• Garlic
• Honey
• Onion
• Cumin
• Carrot

Directions

1. Warm the olive oil in a large saucepan set over medium-high heat. Add the onion, carrot, garlic, and jalapeño, then cook, stirring now and then, for 6 minutes, until the vegetables have softened.
2. Mix in the potato, followed by the next 7 ingredients, ending with the broth. Bring everything up to a boil, then put the lid on, lower the heat, and let it simmer for 15 minutes, until the potato is tender.
3. Spoon the stew over rice and finish each serving with yogurt.
4. Wine note: For boldly spiced dishes, gewürztraminer is a smart match; this German grape often brings floral, lychee-like aromas and a natural sweetness that balances the jalapeño and cumin. Chateau St. Jean Gewürztraminer 2006 ($15), from Sonoma, California, has the honeysuckle and melon notes you would expect, plus enough sweetness and bright acidity to work well with the stew. -Jeffery Lindenmuth