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 (about 1 pound) sweet potato (peeled and diced)
2/3 cup brown basmati rice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped cilantro
Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned (about 10 to 12 minutes). Add cumin and coriander; 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 broth to thin, if desired, or when reheating.
Serve topped with cilantro along with whole-wheat pita and a salad of sliced cucumbers tossed with yoghurt and a pinch of salt.
Makes 6 servings, 1 1/2 cups each