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Middle Eastern Chickpea & Rice Stew

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 25 Minutes
  6 servings, 1 1/2 cups each
The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro. Serve this hearty potage with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt.
1 tablespoon  extra-virgin olive oil
3   medium onions, halved and thinly sliced (about 3 cups)
2 teaspoons  ground cumin
2 teaspoons  ground coriander
1 cup  orange juice
4 cups  reduced-sodium chicken broth or vegetable broth
2 15-ounce cans  chickpeas, rinsed
3 cups  peeled and diced sweet potato (about 1 pound)
2/3 cup  brown basmati rice
1/4 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1/2 cup  chopped fresh cilantro
Middle Eastern Chickpea & Rice Stew Recipe at
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 chicken broth to thin, if desired, or when reheating). Serve topped with cilantro.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Stews
 Beans and Rice
Nutrition Facts per Serving
Yield:   6 servings, 1 1/2 cups each
Calories: 345
Fat. Total: 6g
Protein: 13g
Carbohydrates, Total: 61g
Fat, Saturated: 1g
Fiber: 10g
Cholesterol: 3mg
Sodium: 390mg
% Cal. from Fat: 16%
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Kathleen Reviewed: 04/15/2010
A Vegan would not use chicken broth.
If you are making this for a Vegan, DO NOT use chicken broth. It's good with vegetable broth.
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