Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.61 Kcal (848 kJ) | ||
| Calories from fat | 27.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 5% | |
|---|---|---|---|
| Sodium | 533.09mg | 22% | |
| Potassium | 606.59mg | 13% | |
| Total Carbs | 37.69g | 13% | |
| Sugars | 8.67g | 35% | |
| Dietary Fiber | 3.84g | 15% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 27.8mg | 46% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 12mg | 67% | |
| Calcium | 67.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 53.98 Kcal (226 kJ) | ||
| Calories from fat | 7.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 5% | |
|---|---|---|---|
| Sodium | 142.03mg | 22% | |
| Potassium | 161.61mg | 13% | |
| Total Carbs | 10.04g | 13% | |
| Sugars | 2.31g | 35% | |
| Dietary Fiber | 1.02g | 15% | |
| Protein | 1.53g | 12% | |
| Vitamin C | 7.4mg | 46% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3.2mg | 67% | |
| Calcium | 18mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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