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Ingredients

• 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  peeled and diced sweet potato, (about 1 pound)
• 2/3 cup  brown basmati rice
• 1/4 teaspoon  salt
• 1/4 teaspoon  freshly ground pepper
• 1/2 cup  chopped fresh cilantro

Description

The Nutty Goodness Of Slowly Browned Onions, Spices And Sweet Potato Are Offset By A Burst Of Fresh Cilantro In This Chickpea And Rice Stew. Serve This Hearty Dish With Whole-wheat Pita And A Salad Of Sliced Cucumbers Tossed With Yogurt And A Pinch Of Sal

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