Middle Eastern Chickpea and Rice StewAdapted and slightly changed from "Eating Well" cookbook
1 tablespoon extra-virgin oil
1 medium onions, halved and thinly sliced (about 3 cups) *I omitted this because my hubby does not like onions. Sad for me.
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup orange juice
4 cups chicken broth
2 15-ounces chickpeas, rinsed
1 chicken breast, cooked and shredded (about 1 cup)
3 cups peeled and diced sweet potato
2/3 cup long grain rice (basmati or jasmine) *I used jasmine
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped fresh cilantro
Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10-12 minutes. Add cumin and coriander and stir for about 15 seconds. Add orange juice and broth. Stir in chickpeas, sweet potato, chicken, rice and salt. Bring to a boil; reduce heat to a gentle simmer and cover. Cook, stirring occasionally, until the rice is tender and sweet potatoes are breaking down to thicken the liquid, about 45 minutes. (*I only cooked for 25-30 minutes and it turned out fabulous!) Season with pepper. (The stew will be thick and will thicken further upon standing. Add more broth to thin, if desired, or when reheating.) Serve topped with cilantro.