Middle Eastern Chickpea Rice Stew
Ingredients
- 2 teaspoons ground coriander
- 3 cups peeled and diced sweet potato, (about 1 pound)
- 1/4 teaspoon freshly ground pepper
- 3 medium onions, halved and thinly sliced (about 3 cups)
- 2 15-ounce cans chickpeas, rinsed
- 1/4 teaspoon salt
- 1/2 cup chopped fresh cilantro
- 2/3 cup brown basmati rice
- 2 teaspoons ground cumin
- 4 cups reduced-sodium chicken broth, or vegetable broth
- 1 tablespoon extra-virgin olive oil
- 1 cup orange juice
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