Middle Eastern Chickpea & Rice Stew

READY IN: 1hr 25mins
Recipe by kitty.rock

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 KerfuffleUponWincle

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.

Ingredients Nutrition


  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.

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