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
Middle Eastern Chickpea & Rice Stew
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.