Holiday Rush

☰ Menu
Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Yams Sweet Potatoes Main Dish Beans Potatoes Rice Vegetables Asian Middle Eastern Stews Dietary Gluten Free Chick Peas Garbanzos Free Of Something Pasta Rice And Grains Brown Rice 4 Hours Or Less

Middle Eastern Chickpea Rice Stew

The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this chickpea and rice stew. Serve this hearty dish with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt. Dietary exchanges: 3 1/2 starch, 1 1/2 very lean meat (3 1/2 carbohydrate servings). from eatingwell magazine april/may 2005, and eatingwell for a healthy heart cookbook. Posted for zwt 6 - north africa / middle eastern region.

Steps

Heat oil in a large saucepan over medium heat.
Add onions and cook , stirring often , until tender and well browned , 10 to 12 minutes.
Add cumin and coriander and stir for about 15 seconds.
Add orange juice and broth.
Stir in chickpeas , sweet potato , rice and salt.
Bring to a boil.
Reduce heat to a gentle simmer and cover.
Cook , stirring occasionally , until the rice is tender and the sweet potatoes are breaking down to thicken the liquid , about 45 minutes.
Season with pepper.
Serve topped with cilantro.

Ingredients

olive oil, onions, ground cumin, ground coriander, orange juice, reduced-sodium chicken broth, chickpeas, sweet potatoes, brown basmati rice, salt, fresh ground pepper, fresh cilantro