Middle Eastern Chickpea and Rice Stew
1 T. extra-virgin olive oil
3 medium halved onions, thinly sliced
2 t. ground cumin
2 t. ground coriander
¼ orange juice
4 c. vegetable broth
2 cans (15 ounces each) rinsed chickpeas
2 c. peeled and diced sweet potato
1/3 c. basmati rice
¼ t. salt
¼ t. pepper
½ c. chopped fresh cilantro
Preparation Time: 15 minutes.
Cooking Time: about 40 minutes.
In large pan, heat oil on medium; add onions and cook 10 to 12 minutes or until softened and well- browned; stir often. Add cumin and coriander and stir 15 seconds. Add juice and broth. Stir in chickpeas, sweet potato, rice and salt. Bring to boil; reduce heat to low and cover. Simmer 25 to 30 minutes or until the rice is tender and the potatoes are breaking down to thicken the liquid. Stir occasionally. Season with pepper. (The stew will be thick and will thicken more upon standing. Add more broth to thin, if desired, or when reheating.) Serve topped with cilantro. Makes 6 servings.