Recipe by FloridaNative
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.
Top Review by Kerfuffle-Upon-Wincle
Spicy and very good ~ be sure to add the cilantro when serving! I cut this recipe in half, and in error added one tablespoon minced ginger, and a pinch of red pepper flakes! My printer ran out of ink and I could barely read the print-out! After making it, and reviewing the recipe online, I realized no ginger or red pepper flakes were called for! Shame on me ~ sorry, I need new glasses! The stew was delicious anyway! I simmered the mixture for 20 minutes after adding white basmati rice ~ then added the chickpeas, just heating them through. Made for Spring PAC 2012.
- 14.79 ml extra-virgin olive oil
- 3 medium onions, halved and thinly sliced (about 3 cups)
- 9.85 ml ground cumin
- 9.85 ml ground coriander
- 236.59 ml orange juice
- 946.36 ml reduced-sodium chicken broth or 946.36 ml vegetable broth
- 2 (850.48 g) can chickpeas, rinsed
- 709.77 ml peeled and diced sweet potatoes (about 1 pound)
- 158.51 ml brown basmati rice
- 1.23 ml salt
- 1.23 ml fresh ground pepper
- 118.29 ml chopped fresh cilantro
Directions See How It's Made
- 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. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.)
- Serve topped with cilantro.