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.

Susan Herr
Source: EatingWell Magazine, April/May 2005

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Ingredients

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Directions

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  • 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.

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Nutrition Facts

339 calories; protein 11.3g 23% DV; carbohydrates 65.8g 21% DV; dietary fiber 9.6g 38% DV; sugars 10.8g; fat 4.6g 7% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 10929.3IU 219% DV; vitamin c 33.5mg 56% DV; folate 113mcg 28% DV; calcium 85.8mg 9% DV; iron 2.9mg 16% DV; magnesium 64.5mg 23% DV; potassium 781.9mg 22% DV; sodium 720.4mg 29% DV; thiamin 0.2mg 17% DV.

Reviews (1)

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Rating: 4 stars
03/25/2012
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