Ingredients
3 medium onions, halved and thinly sliced (about 3 cup)
2 tsp ground cumin
2 tsp ground coriander
1 cup orange juice
4 cup reduced-sodium chicken broth or vegetable broth
2 can 15-ounce chickpeas, rinsed
3 cup peeled and diced sweet potato (about 1 pound)
⅔ cup brown basmati rice
¼ tsp salt
¼ tsp freshly ground pepper
½ cup chopped fresh cilantro
Directions
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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 345
- Calories from fat 54
- Total Fat 6gm 9%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 2gm
- Sodium 390mg 16%
- Total Carbohydrates 61gm 20%
- Fiber 10gm 10%
- Protein 13gm
- Cholesterol 3mg 1%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
