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Middle Eastern Chickpea & Rice Stew

April/May 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.9 (41 votes)

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.


Middle Eastern Chickpea & Rice Stew

1 Review for Middle Eastern Chickpea & Rice Stew

03/24/2012
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

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