3 med. onions, halved and thinly sliced (about 3 C)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 C orange juice
4 C reduced sodium vegetable broth
2 15-ounce cans chickpeas, rinsed
3 C peeled and diced sweet potato (about 1 lb.)
2/3 C basmati rice
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 C chopped fresh cilantro
Heat a pan with cooking spray over medum heat; add onions and cook, stiring
often, until tender and well browned, 10 to 12 min. 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 thickent the liquid, about 45 min. (the stew will
be thick and will thicken further upon standing. Add more broth to thin, if
desired, or when reheating.)
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