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. Source: EatingWell Magazine, April/May 2005

Susan Herr


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

339 calories; total fat 4.6g 7% DV; saturated fat 0.5g; cholesterolmg; sodium 720mg 29% DV; potassium 782mg 22% DV; carbohydrates 65.8g 21% DV; fiber 9.6g 38% DV; sugar 11g; protein 11.3g 23% DV; exchange other carbs 5; vitamin a iu 10929IU; vitamin c 33mg; folate 113mcg; calcium 86mg; iron 3mg; magnesium 64mg; thiaminmg.

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Rating: 4 stars
more spice first off I halved the recipe. 1 can chickpeas 2 cups broth (added more later) and half cup o.j. I doubled the cumin and coriander and also added chili powder and cayenne pepper. I also added some shredded chicken breast. The most important thing was using saffron rice instead of bismati rice. the saffron definitely gave it the middle eastern taste I love. this is a good base recipe but needs a lot more spices added to it Read More