Middle Eastern Chickpea Rice Stew Recipes

MIDDLE EASTERN CHICKPEA & RICE STEW

Middle Eastern Chickpea & Rice Stew image

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 salt. Dietary Exchanges: 3 1/2 starch, 1 1/2 very lean meat (3 1/2 Carbohydrate Servings). From EatingWell magazine April/May 2005, and EatingWell for a Healthy Heart Cookbook. Posted for ZWT 6 - North Africa / Middle Eastern region.

Provided by kitty.rock

Categories Stew

Time 1h25m

Yield 6 1 1/2 cup servings, 6 serving(s)

Number Of Ingredients 12

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 4 cups vegetable broth
2 (15 ounce) cans chickpeas, rinsed
3 cups peeled and diced sweet potatoes (about 1 pound)
2/3 cup brown basmati rice
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped fresh cilantro

Steps:

Heat oil in a large saucepan over medium heat; add onions and cook, stirring often, until tender and well browned, 10 to 12 minutes.
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 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.

MIDDLE EASTERN RICE WITH BLACK BEANS AND CHICKPEAS

Middle Eastern Rice with Black Beans and Chickpeas image

I got this recipe from a friend who is from Bethlehem. The flavors are just delicious. The possibilities of add-ins are endless.

Provided by JULIEP

Categories Side Dish Rice Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 clove garlic, minced
1 cup uncooked basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 quart chicken stock
1 ½ pounds ground turkey
2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
1 bunch chopped fresh cilantro
1 bunch chopped fresh parsley
¼ cup pine nuts
salt and ground black pepper to taste

Steps:

Heat the olive oil in a large saucepan over medium heat. Stir in garlic, and cook 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne pepper. Cook and stir 5 minutes, then pour in chicken stock. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Place the turkey in a skillet over medium heat, and cook until evenly brown.
Gently mix cooked turkey, garbanzo beans, black beans, cilantro, parsley, and pine nuts into the cooked rice. Season with salt and pepper.

Nutrition Facts : Calories 452.5 calories, Carbohydrate 55.7 g, Cholesterol 65.4 mg, Fat 12.2 g, Fiber 11.8 g, Protein 30.7 g, SaturatedFat 2.5 g, Sodium 1174.3 mg, Sugar 0.8 g

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