Moroccan Chickpea Stew

Ingredients
2 teaspoons olive oil
1 cup diced yellow onion (about 1 medium)
1 cup diced carrot (about 1 large)
2 garlic cloves, minced
1 jalapeño pepper, minced *(I seeded the pepper first so it wouldn't be too hot)
1 1/2 cups cubed peeled Yukon gold potato, about 1 large
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon ground turmeric
1/8 teaspoon salt
1 (28-ounce) can diced tomatoes, undrained
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
3 cups hot cooked brown rice
1/2 cup plain low-fat yogurt *(I served it with raita (see below) instead of plain yogurt)

Preparation
Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over rice. Top with yogurt.

Raita:

Mix together: 2 cups plain yogurt (low fat is ok, fat free is too runny), ~1 diced cucumber, 1/2 tsp corriander (I substituted cumin) , a few shakes of pepper, 1/2 tsp salt, 1 tsp sugar. Refrigerate until ready to serve.