Middle Eastern Chickpea & Rice Stew

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 medium onions, halved and thinly sliced (about 3 cups)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 cup orange juice
• 4 cups reduced-sodium chicken broth or 4 cups vegetable broth
• 2 (15 ounce) cans chickpeas, rinsed
• 3 cups peeled and diced sweet potatoes (about 1 pound)
• 2/3 cup brown basmati rice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup chopped fresh cilantro

Recipe

• 1 heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes.
• 2 add cumin and coriander and stir for about 15 seconds. add orange juice and broth.
• 3 stir in chickpeas, sweet potato, rice and salt. bring to a boil; reduce heat to a gentle simmer and cover.
• 4 cook, stirring occasionally, until the rice is tender and the sweet potatoes are breaking down to thicken the liquid, about 45 minutes.
• 5 season with pepper. (the stew will be thick and will thicken further upon standing. add more broth to thin, if desired, or when reheating.)
• 6 serve topped with cilantro.